Peel and chop the onions.
Peel the beetroot and chop into small sticks.
Peel and chop the ginger.
Blanch, peel and deseed the tomatoes and dice.
In a saucepan, gently sweat the chopped onions in the duck fat without allowing them to brown.
Add the tomatoes, beetroot, sugar and ginger.
Season with salt and pepper, and add the vinegar, water and beef stock.
Bring to the boil, cover and leave to simmer for 30 minutes.
Check the seasoning and thickness and leave to one side in the pan.
Press the lemon and chop the dill.
Mix with the Fromage Blanc and season with salt and pepper.
Griddle or fry the foie gras escalopes for 2/3 minutes on each side.
Wipe with a paper towel and keep warm to one side.
Pour the soup into a verrine, add 2 tablespoons of cream on top and lastly the grilled foie gras escalope.
Serve in a see-through soup dish.
