Foie gras of duck with green beans

Clean the green beans and remove the stringy sides, cut into short strips approx. 5mm thick and sprinkle with salt and pepper. Place in the bottom of the Steam Case and cook for 5 minutes at 190º. Remove from the oven and place the slices of foie on top. Cook for 6 minutes at 190º. Meanwhile, reduce the balsamic vinegar to concentrate its flavour: boil it until it is reduced to half of the original amount. Serve on a platter with the green beans on the bottom, the foie on top, add some coarse salt and last, the reduced balsamic. For microwave cooking: 5mn.