oie gras
shallot
Madeira
-
pear
wine - white
cardamom - ground
-
feuille de brick
parsley - chiffonade
-
demi-glace - white wine
morels
shallot
butter
cognac

=Saute sliced foie gras in very hot pan, 60 seconds each side. Drop into Madeira, chill.
Poach pear in white wine and cardamom until soft, chill in liquid.
Slice pear 1/8 inch, lay on board a 2.5 inch x 6-7 inch piece of feuille de brick, slit several times on the diagonal in the center. Sprinkle with parsley, then pear, foie gras, pear, foie gras and pear, fold crepe around, turn over so seam is down and slits are up.
Bake in very hot oven 3 minutes or until just warm through and golden brown.