Caramelize the honey, stir in balsamic vinegar, reduce. Add Port wine, reduce. Add the veal stock, and reduce to obtain a syrupy sauce.
Season with salt and pepper and then sear or grill the seasoned and thawed slices of foie gras. Keep warm on paper towels.
Brown slices of French bread in the same frying pan used to sear the foie gras or on the grill. Put 15g of onion confit on each toast.
Place a slice of foie gras on each toast, set on a warm plate, and baste with the sauce reduction. Serve immediately, alone, or with a mixed green salad seasoned with balsamic vinegar.