Salad of Marron with Foie Gras Mousse and Fig Carpaccio

• 4 figs
• foie gras mousse
• 100 ml (3½ fl oz)

Cut two figs in half, scoop out and reserve the flesh and discard the skins. Mash the fig flesh to a purée using a fork, then add 1 teaspoon of the vinegar reduction and smear the purée between two sheets of baking paper. Using a rolling pin, roll out the fig purée until a very thin