Pain d'Epices with Foie Gras and Figs

(serves 8)

• 80 - 100 g pain d'épices (gingerbread)

• 50 g foie gras

• 15 - 20 g fig jam

• 2 ripe figs

1 Remove excess fat from foie gras and cut it in thin slices. Cut pain d'épices also into thin slices. Cut the figs into quarters or thiner.

2 Arrange bread slices on a platter. Spread a little bit of fig jam on top of each bread slice. Place a slice of foie gras on top the jam. Decorate each piece with a slice or a quarter of a fig.