For the creme brulee: Mix the foie gras with cream. Add the egg yolks, pepper and salt. Stir to combine.
Preheat oven to 100 C / Gas 1/4. Pour mixture into ramekins and bake for 40 minutes.
Cool for at least 1 hour and set aside. Just before serving, sprinkle with dark brown soft sugar and grill until sugar caramelises.
For the whipped cream: Heat the cream to 80 degrees C. Infuse duck breast in the cream for 25 minutes, then strain. Mix cream with foie gras, strain and pour into a cream whipping canister. Add two gas refills, shake and store in refrigerator upside down.
Clean the figs and cut into a star shape.
Toast the gingerbread slices then cut them into 2. Arrange onto plates.
Squirt some whipped cream into each fig, then arrange on gingerbread toasts. Add creme brulee and a line of balsamic vinegar.
If you don't have a cream whipping canister. Simply beat the mixture until stiff and pipe with a piping bag.