Nem au Foie Gras d’Oie et Pain d’Epices April 12, 2014 by Fiona Maclean Nem au Foie Gras d’Oie et Pain d’Epices Print recipe Print with all photos Print with main photo Print text only Ingredients 250g Raw Foie Gras 6 sheets Brick or Filo Pastry 6 medium slices Gingerbread 20g Rocket 1.5 tablespoons Goose Fat 2 tablespoons Balsamic Vinegar 2 tablespoons Runny Honey Salt and pepper Directions Step 1 Cut the gingerbread and foie gras into small dice Step 2 Take a leaf of brick or filo and lay it flat. Fill it with a 'sausage' shape of about a sixth of the gingerbread, foie gras and rocket. Season with salt and pepper. Step 3 Fold in the ends of the pastry over the sausage, then roll it up loosely Step 4 Mix the honey and vinegar in a bowl Step 5 Heat the goose fat in a large frying pan and then cook the nems, turning them constantly until they are golden brown on the outside Step 6 Serve hot with the honey and vinegar dipping sauce on the side. You can cut the nems into slices for canapes or serve a whole nem as a starter.