Add all but 25g of the fava beans, along with the garlic, Thai chilli pepper with its seeds, lemon juice and water to a mortle and pestle and incorporate.
When the pesto and wine reduction are finished, season the foie slices with salt and pepper and sear in a dry warm pan, add butter and baste until tender to touch. Bottom line: do not overcook the foie!
Let the foie rest while you plate the rest of the components.
Butter glaze the reserved fava beans by putting a splash of water in a sauce pan. As it starts boiling and evaporating add your fava beans and butter. Remove from heat and swirl the butter until emulsified. Be careful not to break the butter if this happens as a drop of water and swirl the pan until it incorporates and comes back together. Finish with mint.
Plate with a dollop of the pesto, the foie in the middle and a small taste of the reduction on the side.