Recipe: Christmas Appetizer

For the terrine:
Devein the foie gras by separating the two lobes. Remove only the two large veins. Then place the two lobes stacked in a terrine, add the salt, pepper, spices and sugar. Place in a baking dish and cook in a water bath for 20 minutes
For the jam:
Cut the figs into pieces and put in a saucepan with the sugar. It is ready when the jam sets on the back of a spoon. At that point add the agar agar and bring back to a boil for 1 minute. Put in jars, remembering to sterilize them, and let cool.
For the bread:
Mix the sourdough with warm water in a bowl. In a large bowl, mix the flour with the sugar and salt, then add the water and sourdough. Mix first with a wooden spoon, then with your hands. You should get a soft ball that doesn't stick too much to your hands.
If the dough is too dry, you can add a little water. Conversely, if it is too humid, you can add a little flour. Knead, then form a ball and let it rise for an hour and a half, covered with a kitchen towel. Then take the ball and let it deflate. Form a ball, place it at the bottom on a lightly floured baking sheet and let it rest covered with a kitchen towel, for one hour.
Before baking, make several cuts on top of the loaf, for example in a cross. Bake 35 minutes in an oven preheated to 250°C (480°F) then 15 minutes at 200°C (390°F).
For the gingerbread:
Mix flour, yeast, sugar, spices, then dilute the honey in the warm milk.
Add the hazelnuts and dried figs. Bake at 170°C (340°F) for 1 hour in a cake mold previously greased.