Foie Gras : Before serving, fry foie gras in sunflower oil at 180°C until golden. The oil should cover half the liver. Bake at 130°C until center reaches 50°C.
White fruit : Confit everything in a syrup of 30% sugar.
Eucalyptus sauce : Wash and core apples. Cook the apples, muscat, water and lemon juice over low heat. Add eucalyptus leaves, remove from heat, and infuse until cooled.
Strain through a cheesecloth and put aside.
To serve :
Place drained fruit in center of plate. Place the seasoned prepared foie gras on top of the fruit. Finish with 4 tablespoons of eucalyptus sauce around the arrangement.