• 300g  raw duck Foie Gras 
• 4  lychees
• 4  peeled green grapes
• 4  melon balls
• 1  Granny Smith apple, shredded and candied
• 5  Granny Smith apples
• 1 l water
• 1  lemon juice
• 5g  fresh eucalyptus leaves
• 100 cl  muscat
•  sunflower oil
•  sugar 

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.