Duck Foie Gras Ficelle on Gingerbread Toasts

Cut the gingerbread into discs using a cookie cutter.

Cut the quince jelly into cubes and the fresh fig into quarters.

Cut the turnip into cubes, then cook it in water with turmeric powder.

Using a hot knife, slice the foie gras ficelle into 0.5 cm-thick slices.

Place a slice of foie gras ficelle on each gingerbread disc.

Garnish each toast with a different topping, add a twist of the pepper mill, and finish with a fresh herb.