Skin the duck breast and cut the meat into 1.5 cm cubes. Bone the rabbit legs and cut into similar cubes. Repeat with the chicken supremes.
Melt the butter in a skillet. Season the meat cubes and sear over medium-high heat for about 8 minutes until golden.
Peel, seed, and finely chop the tomato.
Remove the meat with a slotted spoon. Deglaze the pan with Calvados, reduce slightly, then add the cider.
Return the meats to the sauce and simmer for 2 minutes.
Stir in the diced pear, chopped tomato, cream, salt, and pepper. Finish with chopped chives.
Serve hot.
Adapted from Hubert's Favorite Recipes: A Great Chef in Your Kitchen.
