Preheat oven to 425°F (210°C). Blanch Swiss chard leaves 1 minute in boiling salted water, refresh under cold water, and drain on a cloth.
Wash chanterelles and baby carrots. Blanch with broad beans 2 minutes in boiling salted water, then drain and peel beans.
Sear foie gras slices 1 minute per side in a hot nonstick pan, then place on chard leaves.
Sauté vegetables and shallot in the pan over low heat for 5 minutes. Add gin and season.
Season foie gras, wrap in chard, seal in foil packets.
Bake papillotes 3 minutes. Unwrap, plate with vegetables, and garnish with tarragon.
Happy Holidays, everyone!
