For 4 people:
- 4 sections of Butter Madeira Cake Ker Cadélac - 1 duck foie gras semi-cooks
- 1 beautiful fresh fig step too ripe
- 1 pot of fig jam
- 4 small pinch of salt flower
- Pepper of the mill
 

Preparation:
- In an anti-adhesive frying pan and well heat, seize the sections of pound cake on each side to make them gild - Cut then four fine sections of foie gras with a knife passed beforehand under warm water, then divide them into two - On each section of pound cake, deposit a spoonful of fig jam
 - Sleep then, the section of foie gras crossed into two, on jam
 - Lastly, cut districts in fig and deposit them