Remove the skin from the duck breast and cut the flesh into cubes about 1.5 cm square.
Bone the rabbit legs and proceed as above. Repeat the operation with the chicken supremes.
Put the butter in a skillet. sear all the pre-seasoned meats. Cook for about 8 minutes.
Peel and seed the tomato, then chop it.
Collect your meat using a slotted spoon, deglaze with the Calvados, let reduce and lengthen with the cider.
Return the meats to the sauce, cook for 2 minutes.
Then add the diced raw pear, the crushed tomato, then the cream, salt and pepper, sprinkle with chopped chives.
Serve hot.
Source:Hubert's Favorite Recipes or a great chef in your kitchen.
