Pan-roasted Hudson Valley Foie Gras with White Truffle-Honey Roasted Pears

Serves 8

• 8 2- to 3-ounce pieces fresh foie gras
• Kosher salt and black pepper
• 4 pears, peeled, cored and cut in half
• Zest and juice from one orange
• ½ cup honey
• 2 tablespoons white truffle oil
• 2 cups balsamic vinegar reduced to a syrup
• 8 sprigs thyme

Heat the oven to 400°. Place the pears in an ovenproof dish and cover with the orange juice, getting some of the juice all over the pears. Place the honey, orange zest and white truffle oil in a pan or microwave and warm slightly until it is all incorporated. Pour the white truffle–honey mixture over the pears and roast in the oven for 20-30 minutes, turning every 5 minutes.

Place balsamic vinegar in a stainless-steel pan and reduce to syrup. Remove from heat and reserve.

Heat a skillet very hot for cooking the foie gras. Season the foie gras liberally with kosher salt and cracked black pepper. Sear on both sides for 2-3 minutes, depending on thickness. When the foie gras is done, immediately remove from hot pan and place on roasted pears.

Drizzle the dish with the pear roasting liquid and the reduced balsamic vinegar. Garnish with fresh thyme.