Roughly chop the pistachio nuts.
Score the foie gras escalopes with a sharp knife and season with salt and Sichuan pepper. Sprinkle some chopped pistachios over one side.
Heat a frying pan to hot and cook the escalopes for 1 minute on each side - start with the side covered in pistachios. Remove from the pan and leave to rest on some kitchen paper - this will absorb any excess grease.
Wipe the grease from the pan and then add the raspberries. Cook for 1 minute and then deglaze with the raspberry vinegar and cook for a further 2 minutes.
Serve the escalopes of foie gras drizzled with the raspberry sauce. Top with a couple of fresh raspberries and a small handful of rocket.
«Frozen raspberries will work well if you cannot get hold of fresh.»