Season the duck breasts with salt and pepper, then sear them on both sides until golden. Remove the skin, cube the flesh into small pieces, and slice the skin into thin strips. Brown the skin strips over high heat. Set aside.
Clean the chanterelles and shred the green beans; wash and drain. Soften the gelatin sheets in cold water. Sauté the chanterelles briefly in butter, seasoning with salt and pepper. Cook the beans al dente, then cut into tiny pieces.
Boil the duck broth, stir in the Madeira, and dissolve the softened gelatin. Cool the mixture in a terrine over ice until it begins to set.
Prepare 8 small molds or coffee cups. Spoon in a teaspoon of liquid, add a chervil leaf and a small piece of foie gras, then more liquid. Layer with cubed duck, beans, and chanterelles, pouring liquid between layers. Reserve some chanterelles for garnish. Top with remaining liquid.
Chill in the refrigerator for 6 hours to fully set.
For the vinaigrette, whisk grapeseed oil, walnut oil, and Sherry vinegar in a bowl. Finely chop the shallot, add it along with the Sherry, salt, pepper, and a pinch of sugar.
Sort, wash, and spin dry the salad greens.
Unmold the aspics onto plates and dress the salad with vinaigrette. Garnish with reserved chanterelles, chopped nuts, and chervil leaves.
Source: The New Kitchen for All Seasons
