Pan-seared foie gras escalope, reduced duck jus and spring vegetables

Make your pickled onions by boiling 1 part sugar, 2 parts white vinegar, and 3 parts water.

Pour the boiling juice over the sliced onions and thinly sliced pink radishes.

Prepare a seasoning sauce with salt, pepper, 1 part olive oil, 1 part lemon, and the juice of one passion fruit.

Then put your still frozen escalopes in a pan starting from cold.

Arrange harmoniously with a line of reduced duck juice around.