Mille-Feuille Of Foie Gras And Pain D'epice With Spiced Red Wine And Poached Pear

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1 pound 2 ounces foie gras, deveined

1 1/2 teaspoons kosher salt

1 teaspoon Madeira

1/2 teaspoon cognac

1/4 teaspoon pink salt

1/4 teaspoon sugar

1/4 teaspoon ground white pepper

1 cup egg whites

2/3 cup flour

2/3 cup butter, softened

1 3/4 tablespoons gingerbread spice

1 tablespoon baking soda

2 cups honey

8 cups medium-bodied red wine

4 cups port

2 1/4 cups honey

1/2 cup sugar

2 cups simple syrup, made by boiling 1 1/2 cups sugar with 1 1/2 cups water for 3 minutes

3 vanilla beans

1 stick cinnamon

3 pieces star anise

1/2 teaspoon gingerbread spice

Zest from 1 orange

4 Seckel pears, peeled and core removed

Mache leaves, for garnish

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