I have a sizable piece of foie gras that a friend brought me from Paris last weekend. I usually just sear it and served with sliced conference pears caramelized in Calvados. Which is delicious and timeless.
Chicken cutlets get great flavor from a lemon-rosemary marinade while the leeks cook into a silky, caramelized vegetable side dish. If you’ve never enjoyed the darker green leek tops, give them a try in this recipe.