Duck foie gras string on gingerbread toasts

Cut gingerbread into disks 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 added turmeric powder.

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

Place a slice of foie gras string on each gingerbread disk.

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