Flavors of FrancePreparation time: A few minutes
Cooking time for the foie gras: 4 minutes
Cooking time for the pomelos: 3 hours at 60° C (140° F)

Grapefruit is also delicious with fresh foie gras prepared in a terrine. Simply place a slice of grapefruit on toasted bread and eat it at the same time as the foie gras.

1. cut a pomelo or grapefruit into 12 thin slices and sprinkle each slice with 1 tbsp. sugar (applying it to both sides);  dry in a 60° C (140° F) oven for 3 hours; 
2. cook the sweet potato in boiling salted water; mash with 50 g (3 tbsp.) butter; 
3. in a saucepan, reduce the juice of 1 grapefruit; add the chicken stock and reduce by half; whisk in the remaining 150 g (10 tbsp.) butter; 
4. slice the duck foie gras into 6 thin slices; season; cook for 2 minutes on each side; drain on paper towel; 
5. arrange a dollop of mashed sweet potato with the foie gras on the side; drizzle with the sauce; garnish with two pieces of crispy pomelo inserted into the sweet potato; decorate with a few sprigs of chervil. 

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An original recipe from Gérard Vié, Les Trois Marches, Versailles

I suggest a white Burgundy, Hautes Côtes de Nuit 1995, Méo-Camuzet