Trim the veal hanger and cut into large cubes. Marinate for 1 hour. Drain and sear in sunflower oil for about 20 minutes until tender and golden. Rest the meat.
Blanch the broad beans in boiling salted water for 5 minutes, drain, and shell them. In a sauté pan, heat the duck fat, add lardons, and cook for 5 minutes. Stir in the shelled beans, chopped chervil, chopped sage, and diced tomatoes. Season with salt and pepper, cook for another 5 minutes, and keep warm.
Bring the red wine to a boil with raspberry cream, grated nutmeg, cinnamon, clove, and vanilla. Infuse over low heat, then strain. Adjust acidity with a touch of honey if needed. Finish by whisking in the butter knobs for a silky sauce.
Plate the broad bean ragout in one corner or a small dish. Arrange the marinated veal cubes alongside. Drizzle with the whipped Hypocras butter sauce and adjust seasoning to taste.
