Foie gras two ways (and a twist)

Cut 2 slices of ginger bread in small cubes, dry them in the oven (125 C) for one hour. Pulverise in the blender.

Mix 60 gr goose (or duck) liver paté with 1/2 tsp brandy, 1/2 tsp red port and 1/2 tsp cream, using a fork.
Keep in the fridge for an hour.

Then use your hands to make 2 pralines, the size of small golfballs.
Roll them through the ginger bread dust.

Toast a slice of  bread then slice it again to make it even thinner.

Serve as shown with a spoonful of  foie gras. a dollop of fig jam, fresh figs, sea salt and cress

(Recipes found on Njam.tv, Praline)

By the way: I did not use real fois gras, but faux gras which I found at Lidl:

Vegetarian, much cheaper and yet....not bad at all! 

A real find.

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