Ingredients :

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400 g (14 oz.) goose foie gras
4 slices of pain d'épices (Dijon-style gingerbread)
50 g (1/4 c.) brown sugar
15 g (1/2 oz.) cinnamon
120 g (4 oz.) fir-tree honey
20 g (4 tsp.) fig vinegar, or fruit-flavoured vinegar
200 g (3/4 c.) veal stock Foie gras salt (salt flavoured with ground pepper and nutmeg)
Freshly ground pepper
1 egg
100 g (6 tbsp.) whole milk
150 g (6 oz.) cranberries in syrup

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Method :

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1. Cut the foie gras into escalopes (thin slices); season with the foie gras salt; keep cold;
2. prepare the cinnamon caramel: heat the fir-tree honey, let colour lightly, add the fig vinegar followed by the veal stock;
3. reduce until syrupy, season, add the cinnamon and let infuse;
4. dip the slices of pain d'épices in a mixture of milk and beaten egg; dip into the brown sugar;
5. fry the slices of pain d'épices in the clarified butter;
6. in a non-stick pan, sauté the escalopes of foie gras.

Arranging the plate :

1. Place the "French toast" on the plate and put the escalope of foie gras on top;
2. pour the sauce around and garnish with cranberries.