Foie Gras terrine "Sauternes" with spiced-poached pear, fennel and 25 year old Balsamico

6 settings

Foie Gras Terrine
1 Foie Gras terrine "Sauternes" from Rossini Caviar

Spiced-poached pear
3 pears
2 liters of water
250 grammes sugar
½ vanilla pod "Papua New Guinea"
6 whole cloves
3 bay leaves
1 crushed cinnamon stick
2 spoonfuls of acacia honey
the juice and peal of one lemon
the juice and peal of one orange
60 grammes pealed ginger

Fennel
1 fennel
2 spoonfuls of white chardonnay vinegar
6 teaspoonfuls of 25 year old Balsamico

Whole grain bread for grilling or toasting

Procedure
Mix and boil all ingredients for the pickle. Cool it for a day and then strain.
Peal the pears and cut out the core without halving the pears.
Boil them in the pickle and similarly cool them in the pickle.

Halve the fennel and cut it very finely with a mandolin iron. Just before serving mix it with with the vinegar, salt and freshly ground white pepper.

Cut the terrine in equal sizes with a warm knife. Serve pear, fennel and balsamico as shown on the picture. (The terrine may be seasoned with freshly ground black pepper to taste)

Serve grilled or toasted whole grain bread.