With half of the gingerbread (dry if possible) make breadcrumbs by crushing it very finely. Cut 4 nice slices of foie gras, salt and pepper from the mill, roll them in the gingerbread crumbs, taking care to make the breadcrumbs adhere well to the foie gras. Keep cold.
Meanwhile, make a julienne with the celery ball, cook it in a little salted boiling water (al dente) and then sweat it in butter. add salt and pepper. Book.
In a non-stick skillet that you heat over very high heat, cook the slices of duck foie gras on each side until they are nicely browned. Once cooked, the slices of duck liver should be immediately removed from the pan and placed on a paper towel. Keep warm.
Reduce the duck stock by incorporating the rest of the diced gingerbread, salt, pepper and add the gin, sieve.
Place the julienne of celery in the bottom of the plate, then the slices of duck foie gras and all around the gingerbread sauce.
Happy Holidays everyone
