Preheat the oven to th.7 (210°C). Blanch the chard leaves for 1 minute in salted boiling water, then refresh them gently under cold water and place them on a cloth to drain.
Wash the chanterelles and baby carrots. Blanch them with the broad beans in salted boiling water for 2 minutes, then drain them. Remove the skin from the beans.
Fry the slices of foie gras in a very hot non-stick pan for 1 minute on each side, then gently place them on the chard leaves.
Put the baby vegetables and the shallot in the pan, brown them over low heat for 5 minutes, then add the gin and adjust the seasoning.
Salt and pepper the slices of foie gras. Wrap them in chard leaves, then enclose each of them in aluminum foil and close carefully.
Bake the papillotes for 3 minutes in the oven.
To serve, unwrap them, arrange them on warm plates and surround them with the vegetables. Sprinkle with tarragon.
Happy Holidays everyone
