-
1
Season foie gras with salt and pepper.
-
2
In a large, hot saute pan, saute the foie gras until golden brown on both sides, about 1 minute per side.
-
3
Remove to a paper towel lined plate Place the gingerbread on a plate and top with the pears and foie gras.
-
4
Sauce the plate with pinot noir jus and garnish the foie gras with the cacao nibs.
-
5
Place all ingredients in a small pot and cover with a clean towel.
-
6
Bring to a slow simmer.
-
7
Cook until a knife will easily go into the pears.
-
8
Remove pears form the heat and cool to room temperature in the liquid.
-
9
Slice and fan the pears.
-
10
Heat the pears in the poaching liquid before serving.
-
11
Preheat the oven to 450 degrees F.
-
12
Cut the onion, carrot and leek into medium dice.
-
13
In a medium saucepot, add the garlic and sweat the vegetables in 2 ounces of the olive oil until translucent and soft.
-
14
Add the half bottle of pinot noir and reduce by half.
-
15
Add the veal and brown chicken stocks and bring to a simmer, skimming scum off the surface often.
-
16
Heat a pan and add the remaining 2 ounces olive oil and the squab bones.
-
17
When the bones start to color, place the pan in the oven and roast the bones until golden brown.
-
18
Add the bones to the sauce and deglaze the pan with 2 tablespoons pinot noir and add the deglazed fond to the sauce.
-
19
Reduce the sauce by half, strain and discard the bones and vegetables.
-
20
Continue to reduce to desired consistency and add the remaining 2 tablespoons of wine.
-
21
Season with salt and pepper and pass through chinois.
