To prepare the quince: Slice ends from quince and peel (a vegetable peeler works well). Cut in half lengthwise. Remove the tough core, using a Parisian scoop (or a small paring knife). Then cut quince lengthwise into 1-inch thick wedges. Place in a medium non-reactive saucepan with the remaining ingredients. Bring to a boil over medium-high heat. Reduce to a simmer and cool until quince is tender, about 8 to 10 minutes. Remove from heat. Remove quince slices and tangerine peel with a slotted spoon. Strain poaching liquid and discard aromatics. Julienne tangerine peel, and add it back, along with quince, to poaching liquid. Keep warm. If preparing in advance, let cool in poaching liquid. Cover and refrigerate. To assemble: Foie gras should be well chilled. Separate the 2 lobes, cut away any excess fat found at the point of separation. Using a sharp, thin bladed knife (dipped in hot water), cut foie gras crosswise into 1/2-inch thick slices. Score 1 side of each slice of foie gras in a cross-hatch pattern. Cover with plastic wrap and refrigerate, until ready to cook. Remove foie gras slices from refrigerator 15 minutes before sauteing. Warm quince over a medium heat, if necessary. Heat a 12-inch saucepan over medium-high heat. Season foie gras with coarse salt and freshly ground pepper. Working quickly, sear foie gras slices, cross-hatched side down, in batches if necessary, for about 1 minute. Turn and cook for another minute. Foie gras should be nicely seared on the outside, yet rare in the middle. Arrange quince in the center of warmed appetizer plates. Top with foie gras slices. Drizzle reduced pomegranate juice mixture around the quince and foie gras. Garnish with herbs and pomegranate seed.
Cut pomegranate in half and juice. In a small nonreactive saucepan, combine pomegranate juice, vinegar and sugar. Bring to a boil over high heat. Reduce heat and simmer for 6 to 7 minutes until slightly thickened. Yield: 4 servings
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