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Cut the gingerbread slices in half and neatly in half (you get 12 servings).
In a bowl, beat the goat cheese and balsamic vinegar to obtain a creamy texture, add the finely chopped walnuts.
On the toasts, spread harmoniously with walnut bush, add a little olive, fig & walnut pulp then place a slice of smoked duck breast on top.
Repeat the operation to obtain 12 toasts. Store in a cool place until ready to serve.
