Preheat the oven to 200° C.
Slice the gingerbread, place on a baking tray a dry in the oven for 10 minutes. Once dry, place in blender and blitz to breadcrumbs.
Soften 20g of butter.
Peel and thinly slice the onions.
Place the remaining 10g butter and the honey in a pan. Add the onions, raisins and Chinese 5 spices. Cover with a lid and cook over a very low heat for 45 minutes. Add small amounts of water to the pan if necessary to prevent it from burning.
Set aside in a cool place.
Season the foie gras slices with sea salt and freshly ground black pepper.
Place the red wine in a saucepan. Add the cinnamon, Sichuan pepper, sugar and the quartered orange and lemon.
Bring to the boil, flambe the alchohol and then add the foie gras slices.
Remove the pan from the heat and poach the foie gras in the red wine for around 20 minutes. Remove the foie gras from the liquid and place the foie gras in the freezer for 15 minutes to firm up.
Remove from the freezer and shape the foie gras slices in to sticks.
Remove the crusts from the bread and use a rolling pin to flatten the bread.
Spread a layer of onion marmalade on the bread and place a 'stick' of foie gras at one end of each slice.
Roll the bread up gently, pressing the final edge firmly to the roll to secure.
Coat each roll with the softened butter and then roll in the gingerbread crumbs.
«If you do not have time to poach the foie gras yourself, simply use a foie gras terrine or pate.»