Ingredients:
1 lobe Hudson Valley Foie Gras
1cp Muscat Wine
½ cup Grand Marnier
Sea Salt
White Pepper

Method:
Cryovac foie gras with the Muscat wine, salt, and pepper. Place in a water bath at 150 degrees for 15 minutes. Remove from the bag and blend with ½ of the liquid. Reserve.

Fillings
Green Apple:
100 gm green apple jolly rancher liquid
.8 grams agar agar

Method:
Combine the agar with the liquid and bring to a boil
Chill and blend

Blueberry Cumin:
1 pt blueberries
1 tsp toasted cumin seeds
¼ cup sugar
¼ cup water

Method:
Combine all ingredients in a sauce pot and bring to a boil. Lower to a simmer and continue cooking for 15 minutes or until well reduced and syrupy. Remove from heat and strain through a fine sieve. Reserve.

Smoked Balsamic Vinegar:
1 cup good quality balsamic vinegar
1 tbsp honey
1 tsp smoke powder

Method:
Combine all in a sauce pot and bring to a boil. Lower to a simmer and reduce by ½. Strain through a fine sieve and chill.

Smoked Honey Granules:
1 cup of dehydrated honey smoked over cherry and apple wood for 24 hours.