Foie Gras, Gingerbread, Floc De Gascogne Syrup Checkerboard

• 350 grams, white Floc de Gascogne
• 1 1/2 tablespoons brown sugar
• 5 3/4 tablespoons raisins
• 5 garlic cloves unpeeled
• 5 1/4 ounces foie gras cooked
• 5 1/4 ounces gingerbread
• chives
• sea salt with Espelette pepper

1. Pour Floc de Gascogne, brown sugar, and raisins in a saucepan, bring to boil.
2. Add garlic cloves. Cook on low heat for 50 minutes, until garlic is tender, and the Floc very syrupy. Let cool.
3. Run hot water over knife blade. Cut the foie gras in thick slices, then in cubes.
4. Cut gingerbread in slices and then in cubes, the same size as the foie gras cubes.
5. Place 4 tablespoons of Floc syrup on a plate. Roll gingerbread cubes in syrup.
6. Create the checkerboard using alternating cubes of foie gras and gingerbread.
7. Remove garlic cloves from the syrup placing them on a plate, together with grapes.
8. Gently drop snipped chives on the gingerbread cubes, and a raisin on the foie gras cubes.
9. Add candied garlic clove, syrup, and sea salt to each plate.

brown sugar, raisins, garlic, gras cooked, gingerbread, chives, salt

Taken from www.yummly.com/recipe/Foie-Gras_-Gingerbread_-Floc-de-Gascogne-Syrup-Checkerboard-781901 (may not work)