INGREDIENTS

1 x 500 g free-range Périgord duck foie gras
500 g raw beetroot
30 g salt
15 g pepper
1 vanilla pod
1 clove of garlic

Garnish:
40 g pomegranate seeds
100 g white vinegar
50 g caster sugar
10 g pine nuts
1 half bunch of chives
4 slices of bread

PREPARATION

2 days before, blend the beetroot with the salt, pepper, garlic and vanilla seeds. Pour into the bottom of a dish and leave the foie gras to marinate at room temperature for 24 hours. Remove the foie gras from the marinade. Cook the foie gras in the microwave for 2 minutes at full power and then

Rest on a rack at room temperature for 10 minutes so that the excess fat can drain off. Brush the duck foie gras with a little of the marinade, then wrap it in cling film, rolling it in the shape of a sausage.

Refrigerate for 24 hours.

On the day of serving, cut thin slices of foie gras and put them on plates.
Sprinkle the foie gras with pomegranate seeds (previously marinated in a mixture of white vinegar and sugar, for 24 hours), finely chopped chives and pine nuts (dry roasted for 30 seconds in a pan over medium heat).