In a small saucepan heat 1 cup of wine over medium low heat. Remove from the heat and sprinkle the gelatin over the wine and stir to dissolve completely. Pour into a glass loaf pan or medium, shallow bowl and refrigerate until set, about 1 hour. Cut into small dice and refrigerate until ready to use.

In a food processor blend the duck confit, 4 ounces foie gras, egg white, bread crumbs, salt, pepper and remaining 1 tablespoon of wine. Pulse until the mixture forms a spreadable mousse, but is not completely smooth.

Divide the foie gras mixture among the sliced bread, spreading it evenly to the edges, then slice in half.

In a small heavy skillet, render the remaining foie gras over medium high heat. Fry the foie gras toasts in batches, being careful not to overcrowd, coated sides down first, until golden brown, about 1 minute on each side. Add vegetable oil as needed to keep 1/4-inch fat in the skillet for frying the toasts. Remove the toasts, drain on paper towels and allow to cool slightly, about 30 seconds, before garnishing each toast with 1 teaspoon diced Sauterne Gelee.