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Featured Recipe

Micuit de Canard, Muscat Pear, Roasted Pumpkin Seed on Pain d’Epices

INGREDIENTS

Pain D’Epice
1 1/2 cup milk
1 cup honey
zest of 2 orange
1 cup wheat flour
1 cup all purpose flour
1/2 teaspoon baking soda
1 1/2 teaspoon baking powder
1/2 teaspoon fine sea salt
1 teaspoon ground cinnamon
1/2 teaspoon ground clove
1/2 teaspoon anise essence
1/2 teaspoon ground coriander
1/3 cup chopped dried apricot
 
Poached Pear
1 bottle of muscat or white wine of choice
1 1/2 cup brown sugar
3 cinnamon sticks
4 star anise
5 anjou pear
 
Torchon de Foie
3 Madagascar Vanilla pods (de seeded)
(save beans)
1/2 toasted pumpkin seeds (3 seeds per disc)
 
INSTRUCTIONS
 
Pan d’Epice
Preheat oven @350. Grease and flour a 9” loaf pan.
 
Pour the milk and honey into a small sauce pan and stir over gentle heat until the honey has dissolved. Add the zest and set aside.
 
Combine all dry ingredients: spices, flours, baking soda and baking powder in a bowl. Add milk mixture to the flour, then add a 1/3 of the apricots. Fill the loaf pan half full and sprinkle another third of the apricot over the batter. Repeat with the rest of the batter and apricot.

Bake until golden brown and a skewer inserted in the middle comes out clean. About 45 minutes.
 
Poached Pear
Peel Pears and set aside in water.
 
Gather all ingredients. In a pot add wine, brown sugar, spices, & peeled pears. Poach pears in medium heat until you are able to insert a skewer or knife with no resistance. Set aside and let pears cool outside liquid. Reserve liquid for future poaching.
 
Cut cooled pears in small disc with a small cookie cutter. same size as pain d’epice and foie gras
 
Torcho de Foie
Mash the torchon into a paste Spread onto disc silk pad. Freeze until ready to use.
 
Place disc on a sheet pan lined with parchment paper. On each disc of torchon place a pinch of vanilla bean. Then place 3 pumpkin seeds for garnish

Stack Foie above poached pear and poached pear above the bread.