Instructions
FOIE GRAS:
Let the foie gras stand, covered, at room temperature for at least 30 minutes.

1. Prepare the mushroom duxelle as directed.

2. Preheat oven to 400.

3. Mix egg & water in a small dish.

4. On a lightly floured surface, gently roll out the thawed puff pastry dough. Using a 3" circular cutter, cut circles out of the dough. Using a smaller (1.5-2") circular cutter, lightly indent the cut circles to create a ring. Dock the inner circle with a fork. Brush the entire item with egg wash.

5. Fill the inner circle with mushroom duxelle mixture. Bake in preheated oven until golden brown, 8-12 minutes. Can be prepared to this point in advance and held, covered, in a refrigerator. Bring to room temperature before using.

6. Lightly dust the foie gras slices with flour, shaking off excess. Lightly score the foie gras slices in a cross-hatch pattern and sear on both sides in a hot skillet (or on a griddle). Place seared foie gras over puff pastry.

MOREL SAUCE:
1. Cook the morels in butter, covered, for about 3 minutes;

2. Add the chopped shallot; deglaze with wine and reduce until almost all the liquid has evaporated. Add the chicken stock, lemon juice, and walnut oil. Let simmer a few minutes until the sauce achieves a nice consistency;

3. Season with salt and a pinch of cayenne pepper. Spoon around the foie gras.

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Yields: 6 Servings
     Inspired by Jean-Robert at Pigall's restaurant. Se

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