INGREDIENTS
Foie gras 3 oz
Fiorelle pear 1 ea
Fresh parsley sprig 1 ea
Deep fried parsnip chips 2 oz
Port wine reduction 2 oz
Salt and pepper to taste

METHOD
1. Score foie gras on both sides with 1/2" diagonal marks
2. Pan fry in very hot pan for 30 seconds alternating sides 3 times, total 1.5 minutes
3. Drizzle port wine red wine reduction and place parsnip in centre of plate
4. Garnish with poached pear

POACHED PEAR REDUCTION
Port wine 1 cup
Brown sugar 2 tbsp
Cinnamon sticks 1
Cloves 2
Fiorelle pear 2

METHOD
1. Poach pear in wine, sugar, cloves and cinnamon stick
2. Remove pear when done
3. Reduce until the liquid has a syrup-like consistency

Recipe graciously provided by:
J.W.'s Steakhouse
525 Bay St., (Marriott Eaton Centre Hotel), Toronto, Ontario
Telephone (416) 204-9097