Duck foie gras log with gingerbread, pistachios & almonds

If foie gras Maison Dubernet is enough on its own, well prepared, its flavours can take on a whole new dimension. Follow the guide with this recipe for foie gras opera with gingerbread and dried fruit, ideal for special occasions!

Serves 6
Preparation time: 45 minutes
Resting time: 1 hour

Ingredients:

• 1 whole cooked duck foie gras in a tray Maison Dubernet
• 1 gingerbread
• 100g almonds 
• 100g of pistachios 
• 500g caster sugar

Preparation:

1. Remove the foie gras from the mould and cut it in half. Set aside in a cool place.
2. Toast the gingerbread and grind it in a blender.
3. Make a caramel with the caster sugar and a little water. When the caramel is well coloured, add the pistachios and almonds. 
4. Pour the nougatine onto a clean work surface. Quickly roll out into a rectangle with an oiled rolling pin.
5. Place the nougatine insert between the 2 parts of the foie gras. Close again.
6. Cover and decorate the foie gras with gingerbread powder and the remaining dried fruit.
7. Put the prepared foie gras back in its tray in the refrigerator. Leave to rest for at least 1 hour with a weight on the tray.
8. Remove the foie gras and arrange it on a serving dish. It's ready!