Foie gras beignet and Foie gras mousse in poached pear

This is a combination of foie gras dishes, the first: Beignets are stuffed with a seared piece of foie gras and plated on top of a fresh quince puree. The second: A channeled pear poached in spiced port and filled with foie gras mousse over toasted hazelnuts and pear puree.