1. Prepare the bread

1. Place the gingerbread slices on a cutting board. Using a 5 cm round cookie cutter, cut one circle from each slice.
2. Transfer the eight rounds to a serving platter. Keep the clean bread offcuts for another use.
3. No toasting is required for this version. If you prefer lightly toasted bases, toast the rounds briefly and let them cool completely before continuing.

2. Check and add the confit

1. Stir the cooled onion confit and check its consistency. It should be thick enough to sit on the bread without releasing a puddle of liquid.
2. Spoon approximately one tablespoon onto each round, leaving a small border around the edge.
3. Flatten the confit gently to create a stable base for the foie gras. If it is particularly sweet, use a little less and reserve the remainder.

3. Portion the foie gras

1. Remove the chilled foie gras from its packaging, following any unmoulding instructions on the label.
2. Warm a sharp, smooth-bladed knife in hot water, then wipe it dry.
3. Divide the foie gras into eight portions, approximately 31 g each. Shape or arrange the pieces to fit the gingerbread rounds.
4. Clean, warm and dry the knife between cuts to help prevent sticking and tearing.

4. Assemble the canapés

1. Carefully lift each portion of foie gras onto the onion confit using the knife or a small spatula.
2. Leave the foie gras in slices rather than spreading it, and avoid pressing down firmly.
3. Add a few pomegranate seeds and a small sprig of dill to each canapé, if desired.

5. Serve

1. Serve shortly after assembly for the best bread texture.
2. If you assemble the canapés a little earlier, cover the platter gently and refrigerate. Take it out approximately 10–15 minutes before eating, allowing the foie gras to soften slightly while retaining its shape.