Arrange the rosemary sprigs around each level.
For the FIRST LEVEL, slice the duck breast and bread, and arrange the ingredients around the plate.
For the SECOND LEVEL, drizzle the bread on both side with a little olive oil. And toast on both sides on a frying or grilling pan. If you'd like, cut the bread in a star shape (or round) with a cookie cutter. Spread some foie gras on the bread, and top with a sweet mini peppers. Decorate the level with more mini peppers, gherkins and fruit.
For the THIRD LEVEL:
Make the vinaigrette: whisk olive oil, vinegar, lemon juice, mustard, honey, salt and pepper. Mix well. Feel free to add more vinegar, lemon or mustard to taste. Set aside.
Slice the cucumber into about 1/4 inch (6 mm) thick slices. You should have about 18 to 20 slices, but it varies based on the size of your cucumbers.
Cut each slice with a cookie cutter that fits your slice, in any fun shape you have (I did star).
Use the same cookie cutter to cut the pâté aux pommes et cidre. Cut each slice in half or three parts, to make thinner slices.
Top each cucumber slice with a piece of pâté. Sprinkle lightly with freshly grated sea salt
Drizzle with vinaigrette and decorate with pomegranate seed.
Serve on your three level stand and enjoy!