Honey-Sesame Brittle with Foie Gras
Brush a baking sheet with the oil. Mix the sugar with the honey in a small saucepan and caramelize until golden brown. Mix the sesame seeds with the salt and the olive oil. Add to the caramel and stir quickly. Drop 8 small spoonfuls an equal distance apart on the parchment paper, cover with another sheet of parchment paper and roll the brittle pieces until they're elongated and flat with a rolling pin. Remove the parchment paper, and remove the brittle individually using a spatula. Place over the rolling pin to make them bend into a curved shape. Let cool down completely.
Cut the foie gras into 8 pieces. Heat the clarified butter in a pan and sear the foie gras quickly until golden brown. Pour in the cognac and flambé. Season with salt and pepper and place on the sesame brittle. Before serving, garnish with sesame seeds and chives.