Difficulty:[usr 2]
Cut the foie gras into fairly thick slices, season with salt and pepper. book.
Sweat the bacon bits and blanched pearl onions in the oil, leave to stew over low heat. Add the beans and peas already lightly blanched. Moisten with the veal jus and cook for 15 minutes. Remove from the heat and incorporate the butter in pieces while winnowing.
Put a knob of butter in a sauté pan with the finely chopped shallots, add the beatilles, season with salt and pepper, cook for 5 minutes, drain and set aside.
Lightly toast the slices of bread cut in half.
In a very hot pan, sear the slices of duck foie gras, golden brown on each side. Drain on absorbent paper. Degrease the pan, add the cognac, let it reduce, moisten with the veal jus, season with salt and pepper.
Arrange 2 slices of bread on a warm plate and place a slice of foie gras on each, sprinkle with Guérande salt and give one or two turns of the pepper mill. Arrange a quenelle (or 2) of vegetable ragout on the side.
Remove the butter sauce from the heat and coat the foie gras with it.
Decorate with chervil.
A creation of Chef Hubert
