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3 duck legs 
Kosher salt and freshly ground pepper

2 tablespoons oil 
2 tablespoons unsalted butter 
12 ounces sliced mushrooms (may use some combination of crimini, yellow chanterelles, matsutake, shiitake, lobster, oyster) 
1 bunch Swiss chard 
3 dozen fresh wonton skins or 18 squares of fresh made ravioli dough

1 tablespoon olive oil 
1/4 cup chopped shallots 
1 cup red wine 
3 cups duck or chicken broth 
1 small sprig of thyme 
1/2 cup demi-glace 
3 tablespoons pomegranate 
3 tablespoons heavy cream 
1/4 cup unsalted butter, cut into several pieces 
Chopped parsley for garnish 

Preheat the oven to 325 degrees, remove excess fat from the duck legs and score the skin (do not cut into the meat), then season with kosher salt and pepper. Place an ovenproof skillet over medium-high heat. When hot, put the duck, skin-side down, in the pan. Reduce heat to medium-low and cook the duck (without turning) for about 12 minutes to render the fat and crisp the skin. 

Drain excess fat from pan, then turn the legs over. Place the pan in the oven and roast the duck for about 20 minutes, or until the meat is cooked through. Cover loosely with foil and set aside. Meanwhile cook the mushrooms and make the sauce.

Heat a medium-size skillet over medium-high heat. Add 1 teaspoon of the oil and some of the butter. Add one type of mushroom and sauté for 2 to 4 minutes, until tender. Set aside, and wipe out the pan with a paper towel and repeat with each type of mushroom. Cut the green leafy part of each chard leaf away from the center rib and stalk. Slice the leaves into ribbons and rinse well in several changes of water. Cook in olive oil, seasoning with salt and pepper, until wilted and tender. Set aside separately and keep warm.

Heat the olive oil in a small saucepan. Add the shallots and sweat until tender and translucent. Add the wine and cook until it has almost evaporated. Add the broth (you can make some from the bones of the duck legs and supplement with additional chicken broth) and thyme sprig. Simmer until reduced by half. Stir in the demi-glace and pomegranate syrup. Add the cream and cook another couple of minutes. Remove from heat and swirl in the butter. Keep the sauce warm but do not let it boil.

Remove the meat from the duck legs and slice it thinly, skin and all. Cook the wonton skins according to package directions. Place 3 wonton skins next to each other on a warmed plate and spoon 1 tablespoon of the sauce onto each skin. Portion the mushroom and duck on top then loosely cover each with a plain wonton skin, placing it loosely on top of the bottom one so you can see a bit of the filling. Garnish with a nice piece of the duck, a mushroom or two and a sprinkling of the chopped parsley. Place some of the chard around the edge of each plate. Make 18 ravioli and serves 6 as an entree.