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.
Fold in the ends of the pastry over the sausage, then roll it up loosely
Mix the honey and vinegar in a bowl
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
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.
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