I have a poulet de bresse, 2kg, and 500g of fresh foie gras.
Any suggestions to how to cook them?
Bear in mind that the poulet de bresse cost me £32 ($50), and the foie gras £22.50 ($36), I want to treat them nicely....
They don't necessarily have to be in the same dish.
I can cook the poulet de bresse on its own (with something else, obviously), and then get some more meat to go with the foie gras (pigeon?)?