Saute of Foie Gras on Toasted Brioche and Pear Puree

pear
lemon juice
-
Foie Gras
Madeira
brioche - sliced, toasted
-
cepes
shallot
butter
-
demi-glace - white wine
parsley sprigs

=Oven-poach pear in wine/ water, puree, add lemon juice, reserve. Toast brioche. Saute cepes with shallot and butter, season. Saute foie gras, deglaze with Madeira, plate.

Pear puree and demi on plate, then brioche, cepes, foie gras on brioche.