• 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

Ginger Poached Pears:

• 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

Pinor Noir Jus:

• 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