Pan-fried foie gras with pears and honey
For those of us who love foie gras (and in particular, pan-fried rather than chilled) this is a fab little recipe courtesy of Raymond Blanc. Now the hard part might be tracking down the raw foie gras escalopes; in France (of course!) you can buy them vacu-packed and frozen at Picard (the food store that elevates frozen food to gourmet status.
It is worth trekking around to find some.
