Cut the foie gras into small cubes. Toast bread slices under the broiler until are golden brown. Leave the bread in for 5-10 minutes with the door open to crisp/harden. With fingers break the bread into small pieces. Cool and pulse the bread pieces in a food processor until reach the desired consistency.
Preheat the oven at 180 °C.
Spoon the onion marmalade into each serving cups, add orange marmalade, diced foie gras and top with bread crumbs.