Pan-Roasted Guinea Hen with its Liver and Crayfish

As you might have noticed, my culinary training in Paris has had a big influence on how I approach things as a chef. Here is another example, and it draws on two of French cuisine’s timeless pairings, one familiar—lobster and foie gras; the other, less so—chicken liver and crayfish. Both are variations on the same theme—the union of a crustacean and a particular organ of fowl. In cooking school, I remember making a chicken-liver flan with a crayfish sauce, and then a similar custard (withou