6 oz foie gras
4 oz madeira
0.5 oz morels - dry, rehydrated
1 leek - short julienne
1 shallot - minced
2 clove garlic - minced
1 oz butter
2 Tbsp cognac
parmesan - grated
12 wonton wrappers
=Sear both sides of foie gras in very hot pan, drop into chilled madeira, chill at least one half hour.
Sweat 2. in covered pan until leeks are just about soft, add 3., chill. Remove foie gras from madeira, cut into 0.3 inch dice, mix into leek mixture, adding several tablespoons of madeira, adjust seasoning and chill until firm.
Roll wontons as thin as possible in pasta machine. Make squares, fold in half over filling, sealing with water.Gently simmer in salted water for 45 to 60 seconds.
Saute mushrooms in very hot pan, add butter, shallot, garlic and s&p, deglaze with cognac, finish with demi-glace and cream. Place 2 Tbsp of sauce in pasta bowl, add ravioli and top with mushrooms. Sprinkle parmesan.