Make a sauce for the foie gras first. Sauté the shallots in the butter until soft, add the thyme, the bay leaf and pour in the stock and vinegar.
Bring to a boil and reduce to a simmer and continue to cook until the sauce has reduced and you have a sauce consistency. Strain the sauce and keep warm until service.
Cut the apples into wedges and pan-fry in butter until they are golden in colour and tender and firm in texture. Keep warm.
Toast the brioche under the grill and keep warm until ready to serve. Then place the olive oil and the vinegar in a bowl and whisk together, season with salt and pepper and toss in the salad leaves and coat evenly with the dressing.
Cut the foie gras into slices and sear on some greaseproof paper on a hot pan until it is browned and cooked on the inside.
Place the toasted brioche on a plate and arrange the foie gras on top. Place about 3-4 apple wedges on the foie gras and drizzle with the sauce. Garnish with fig ketchup and the dressed salad leaves.
Serve the foie gras with a glass of Chateau d’Yquem.