2 Nashi pears
1 ounce white wine
1/4 ounce sugar
1 pinch salt
8 cipollini onions
1/4 ounce honey
1/4 ounce extra-virgin olive oil
1 ounce Worcestershire sauce
Four 4-ounce portions foie gras
2 pieces orange confit, diced
1/2 bunch baby basil
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