Sauteed Foie Gras With Ginger Poached Pears And Pinot Noir Jus Recipe

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Nutrition per serving    (USDA % daily values)
CAL
939
FAT
195%
CHOL
105%
SOD
36%

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Ingredients for 6 servings

3/4 ounce ginger, peeled and sliced

Salt and pepper

2 cups veal stock

1/2 cup Chandon Blanc de Noir

4 star anise

1 onion, peeled

6 slices duck foie gras

1/2 (750 milliliter) bottle pinot noir, plus 4 tablespoons pinot noir

3 tablespoons cacao nibs

1 head garlic, cut in half horizontally

3 French butter pears, peeled and cored

1/3 cup lemon juice

6 slices toasted gingerbread

1 1/4 cup sugar

3 1/4 cups water

2 ounces pure olive oil, plus 2 ounces

Pinot Noir Jus, recipe follows

Ginger Poached Pears, recipe follows

2 cups brown chicken stock

1 leek, cleaned and cut in half lengthwise

Bones from 1 small squab, cut into small pieces

1/2 vanilla bean, split and scraped

1 carrot, peeled

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