This fun, savoury take on opera cake by Delpeyrat and Saint Jean combines rich, buttery foie gras with the warming spice of gingerbread in moreish layers. Serve as a starter on New Year’s Eve or be thoroughly indulgent and enjoy it as a light but decadent lunch or supper. The recipe uses onion jam which can be shop bought, but we recommend making your own and adding some fragrant acacia honey to the mix as it really works well with the gingerbread.
- 350g foie gras
- 6 slices of good quality gingerbread
- 1 pot of onion jam (buy pre-bought or make your own)
- Sakura sprouts (optional)
Using a lyre, cut the foie gras into 12 slices about 5 mm thick. Set aside in the fridge.
2Slice the gingerbread.
3Cut the edges of foie gras slices into rectangles the same size as gingerbread.
4Layer the slices together, starting with the gingerbread and forming three layers.
5Serve with onion jam, as well as a few sakura sprouts for decoration.