Alfred's Seared Foie Gras with Poached Quince - Restaurant Association of Nova Scotia

Ingredients

• 3 medium-ripe yellow quinces, about 1 1/2 pounds
• 2 tangerines, juiced (about 1/3 cup)
• Peel of 1 tangerine
• 1 cinnamon stick, 1/2-inch long
• 2 to 3 whole cloves
• 2 tablespoons chopped fresh ginger
• 1/2 cup sugar
• 1 large red pomegranate
• 1/4 cup red-wine vinegar
• 2 tablespoons sugar
• 1 1/2 pounds fresh foie gras, well chilled
• Coarse salt and freshly ground white pepper
• 4 sprigs fresh thyme
• 4 sprigs fresh chervil
• 1 tablespoon reserved pomegranate seeds