Using half of the gingerbread (dry if possible), create fine breadcrumbs by crushing it thoroughly. Slice the foie gras into 4 generous portions, season with salt and freshly ground pepper, then coat evenly with the gingerbread crumbs, pressing gently to adhere. Refrigerate until ready to cook.
Meanwhile, julienne the celery root and blanch in lightly salted boiling water until al dente. Drain, then sauté in butter. Season with salt and pepper. Set aside.
Heat a nonstick skillet over high heat. Sear the foie gras slices on both sides until golden brown. Remove immediately, drain on paper towels, and keep warm.
For the sauce, reduce the duck jus with the remaining diced gingerbread, salt, pepper, and gin. Strain through a fine sieve.
To plate: Arrange the celery julienne at the base, top with foie gras slices, and surround with the gingerbread sauce.
Happy Holidays everyone!
