Duck Foie Gras Escalope with Clementines crispy and melt-in-mouth

1 From your slice of pumpkin, mold about twenty small balls using a root vegetable spoon (cocotte potatoes) and the rest into a crushed mixture.

2 In a saucepan, pour your vinegar and let it reduce by half, then add your orange juice and clementine zests, reduce again by half, then finish with your veal stock and cook for 3 minutes and keep warm.

3 Heat a skillet, when hot place your foie gras escalopes, salt and pepper, cook 2 minutes on each side then transfer to absorbent paper.

4 In the same skillet add a knob of butter and pour in your sliced pumpkin, your small balls and your clementine slices, salt and pepper and let cook covered gently for 6 to 7 minutes, then place your foie gras escalopes on top for 2 minutes (just for heat).
For plating.
In the center of your heated plate, arrange your pumpkin clementine mixture, place your escalope on top with the small balls around it, then pour a little of your hot gastrique slightly over the foie gras and the rest in a line around.