Difficulty: Intermediate
Slice the foie gras into thick pieces and season with salt and pepper. Set aside.
Sauté the diced bacon and blanched baby onions in sunflower oil over low heat until tender. Add lightly blanched beans and peas. Pour in the veal jus and simmer for 15 minutes. Off the heat, swirl in the butter for a glossy finish.
In a sauté pan, melt a knob of butter and add finely chopped shallots. Incorporate the poultry livers and duck gizzards (beatilles), season with salt and pepper, and cook for 5 minutes. Drain and reserve.
Lightly toast the halved bread slices.
Heat a pan until very hot and sear the foie gras slices until golden on both sides. Drain on paper towels. Deglaze the pan with cognac, reduce, then add veal jus. Season to taste.
On warm plates, arrange 2 toasted bread slices per serving and top each with a foie gras slice. Sprinkle with Guérande salt and freshly ground pepper. Add a quenelle or two of vegetable ragout alongside.
Remove the sauce from heat and spoon over the foie gras. Garnish with chervil sprigs.
A creation of Chef Hubert
