Foie gras cut into escalopes, salt and pepper. Fry on both sides in a hot pan, dry. Warm the tea in a saucepan, pour in a little water, lay a grate on top, put foie gras on it. Steam 4 min. on medium fire. Melt the chocolate in a water bath, add the zest. Put the escalopes on a plate, garnish with onions, zest and pour over chocolate.