Peking-style Squab with Foie Gras and Pineapple Tatin with Persimmon Sauce

To make the tatin: Preheat the oven to 350 F. In a large saute pan or skillet, cook the sugar and butter over medium heat until the sugar dissolves and the mixture turns a light amber. Add the pineapple and salt. Stir and continue to cook until the caramel is reduced and the pineapple is coated with a thick layer of the sauce. Transfer the pineapple to 4 ramekins and lightly press down on it with the back of a spoon to remove air bubbles. Top the pineapple in each ramekin with a round of puff pastry. Poke holes in the pastry and, using a knife, tuck it down around the pineapple in the ramekin. Place the ramekins in a baking pan and add warm water halfway up the sides of the ramekins. Bake for 15 to 20 minutes, or until lightly browned. Remove from oven and allow to rest overnight in the refrigerator. When ready to serve, unmold by dipping each ramekin in hot water and turning out onto a plate, using a knife to loosen the edges.

To prepare the squab: Preheat the oven to 425 F. Place a wire rack on the top rung of the oven and another on the bottom. In a large saucepan over medium-high heat, bring the water and baking soda to a boil. Tie the legs of each squab together with string and dip it into the water twice. This will cause the surface of the skin to tighten.

In a small saucepan, mix 4 cups of the honey, the water, and red food coloring. Bring to a boil over medium-high heat. Dip the squab quickly into the boiling mixture, 4 or 5 times, or until it turns pink. In a small bowl, combine the hoisin sauce, remaining 1 cup of honey, ginger, and garlic. Rub the inside of each squab with this mixture. Thread a metal skewer through the tied legs of each squab. Hang the squabs from the top rack with the skewers placed across the rungs, securing them. Place a pan on the bottom rack below the hanging squab to catch any drippings. Bake 10 to 15 minutes, or until lightly browned with crisp, shiny skin and firm flesh. Remove and set aide.

To prepare the foie gras: Heat a large dry saute pan or skillet over high heat until the pan is very hot. Dust the foie gras lightly with five-spice powder, salt, and pepper. Turn off the heat. Sear the scored side first for 15 to 20 seconds, or until well browned. Turn the heat back on to medium-low and repeat on the other side. With a slotted spoon, remove the foie gras from the pan and set aside.

To make the persimmon sauce: Poach the persimmons in boiling water until very soft. Remove the skin and puree the fruit with the pickled ginger in a blender or food processor until smooth. Season with salt and pepper.

To serve: Pour persimmon sauce on each plate and unmold a tatin on top of the sauce. Place a squab beside the tatin and the seared foie gras, scored-side up, beside the squab. Garnish each with a sprig of cilantro and oven-dried persimmon slices (optional)