Sauteed Foie Gras with Ginger Poached Pears and Pinot Noir Jus

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This turned out to be great recipe. As one reviewer noted she did not use the pinot jus. I think this is a mistake and really takes the dish from really good to fantastic. It does take time but is worth it. The jus pairs very well with the savory fattiness of the foie gras and the sweetness of the pears. I did agree with her regarding the ginger bread. It's really not worth the time and effort.

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This sounded really good - and interesting. The recipe is not particurly well written, nor is it practical. Starting with the gingerbread - I think a recipe should be provided or recommend a store bought cake. I made a gingerbread and did it in a loaf pan; figured it was the only way to get the right size of bread. Toasting it was another matter. Tried it in the broiler, burnt the first batch.

The ginger poached pears were fantastic and would make a great dessert all on their own. As far as "French Butter Pears"... never heard of them. I just bought whatever was ripest at the grocery!

Then we get to the Pinot Noir Jus -- I didn't even bother! I kept the juice from pear poaching and reduced it. The pears with the foie gras would have been enough; the gingerbread didn't add a thing.