6 slices duck foie gras
Salt and pepper
6 slices toasted gingerbread
Ginger Poached Pears, recipe follows
Pinot Noir Jus, recipe follows
3 tablespoons cacao nibs
3 1/4 cups water
1 1/4 cup sugar
1/2 cup Chandon Blanc de Noir
1/3 cup lemon juice
1/2 vanilla bean, split and scraped
3 French butter pears, peeled and cored
4 star anise
3/4 ounce ginger, peeled and sliced
1 onion, peeled
1 carrot, peeled
1 leek, cleaned and cut in half lengthwise
1 head garlic, cut in half horizontally
2 ounces pure olive oil, plus 2 ounces
1/2 (750 milliliter) bottle pinot noir, plus 4 tablespoons pinot noir
2 cups veal stock
2 cups brown chicken stock
Bones from 1 small squab, cut into small pieces
Salt and pepper