Ingredients for 12 small portions :
- 1/2 half-cooked duck foie gras terrine
- 6 pieces of gingerbread special foie gras
- 2 apples
- 10g of butter
- 1 pinch of ginger in powder
- 1 pinch of espelette chili pepper
1- Slightly toast your gingerbread slices with a toaster.
2- Slice the foie gras terrine in half centimeter slice.
3- Place 1 foie gras slice on top of 1 gingerbread slice, make sure the gingerbread slices are well covered.
5- Nicely cut each toast into 4 small portions.
6- Wrap with clingfilm and set aside in the chiller.
7- Peel off and remove the center of the apples. Cut them into small cubes. Fry them with butter and spices (ginger and espelette chili pepper) in a frying pan. Slightly season with pepper and salt.
8- Once the apples cubes are soft, stop cooking and let them cool down.
9- Before serving pour a little scoop of the apple compote on top of each morsel. Enjoy !