1 For the terrine: devein the foie gras by separating the two lobes. Remove only the two main veins. Place the two lobes stacked in a terrine, add salt, pepper, spices, and sugar. Place in an ovenproof dish and cook in a water bath for 20 minutes.
2 For the jam: cut the figs into pieces and place them in a saucepan with sugar. It's ready when the jam sets on the back of a spoon. At that point, add the agar-agar and return to a boil for 1 minute. Pour into jars, remembering to sterilize them, and let cool.
3 For the bread: mix the leaven with warm water in a bowl. In a large bowl, mix flour with sugar and salt, then add the water and leaven. 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.
4 If the dough is too dry, you can add a little water. Conversely, if it's too moist, you can add a little flour. Knead, then form a ball and let rise for an hour and a half, covered with a kitchen towel. Then take the ball and deflate it. Form a ball, place it on a lightly floured baking sheet and let rest covered with a kitchen towel for one hour.
5 Before placing in the oven, make several cuts on top of the loaf, for example in a cross pattern. Bake for 35 minutes in an oven preheated to 480°F (250°C), then 15 minutes at 390°F (200°C).
6 For the spice bread: mix flour, baking powder, sugar, and spices, then dissolve honey in warm milk. Add the hazelnuts and dried figs. Bake at 340°F (170°C) for 1 hour in a cake mold that has been lightly greased.
Good recipe, although a bit imprecise. One clarification: you never denervate foie gras since it has no nerves but veins. So you devein it instead.
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