Wash the potatoes. Cook them in slightly salted boiling water for 12 minutes, in their skin.

While they are cooking, chop the figs into quarters. Cut the foie gras into thin slices. Refrigerate.

Once the potatoes are cooked, drain away the water. Allow to cool for 10 minutes. When they are cooler, slice them in half.

Place the stick through the foie gras, a fig quarter, then the first half potato, like in the photograph. Then spike the second half, on the other side.

Sprinkle the foie gras with a few salt crystals. Serve while it is still warm.