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1
Pass the foie gras through a fine mesh sieve into a large bowl.
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2
Add the salt, Madeira, cognac, pink salt, sugar, and white pepper, and mix well.
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3
Cover very tightly with plastic wrap and marinate overnight in the refrigerator.
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4
Let the foie gras mixture soften at room temperature.
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5
Place in between two sheets of acetate.
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6
Use a dough sheeter or rolling pin to uniformly flatten it to about 1/2-inch.
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7
Set the foie gras on a baking sheet and refrigerate.
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8
Preheat the oven to 350 degrees F. Line a baking sheet with a silicone mat.
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9
Beat the egg whites and flour in a heavy-duty mixer.
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10
Incorporate the butter, gingerbread spice, and baking soda.
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11
Warm up the honey and beat it in.
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12
Using an offset spatula and a tuile template, spread the batter evenly on the lined baking sheet.
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13
Bake until just done; it's better to underbake than overbake.
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14
Place the tuiles on a cooling rack.
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15
You will need 12 tuiles in total, but make extra to allow for breakage.
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16
In a large stockpot, bring the red wine and port to a boil and then light it on fire with a long match to flambe it, or else just simmer and let it reduce by one-quarter.
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17
In another large stockpot, heat the honey and sugar and stir to dissolve the sugar.
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18
Add the simple syrup and the wine mixture and bring to a boil.
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19
Add the vanilla, cinnamon, star anise, gingerbread spice, and orange zest.
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20
Add the pears and reduce the heat to a simmer.
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21
Cut out a circle of parchment paper (a cartouche) and set it over the liquid.
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22
Remove the pan from the heat and let the residual heat of the liquid poach the pears.
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23
Leave the pears in the liquid overnight at room temperature to obtain as much color from the wine as possible.
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24
Transfer the pears to a plate and cool in the refrigerator.
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25
The leftover poaching liquid can be frozen and re-used - or you can reheat it, add some brandy, and have a great holiday cocktail!
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26
Cut the foie gras into eight 1x3-inch rectangles.
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27
Lay four tuiles out flat, center a rectangle of foie gras onto each tuile.
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28
Cover each with a tuile.
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29
Center another rectangle of foie gras on top of the tuiles, and cover with the remaining tuiles.
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30
Lay the mille-feuille of foie gras and pain d'epice on its side on a plate and place a single poached pear next to it.
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31
Alternatively, the pear can be cut into slices, if you like.
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32
If you have extra tuiles leftover, crumble them up and use Pain d'epice Crumble as an additional garnish or as a base for the poached pear.
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33
Finish the plate with mache leaves.
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34
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant.
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35
The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
