Porcini Ravioli Pot-au-feu, a recipe from Gourmetpedia, for food lovers

Ingredients

• - 2 duck carcasses
• - 1 leek
• - 1 bouquet garni
• - 40 g (8 tsp.) butter
• - 2 carrots
• - 1/4 celeriac
• - 1 bunch of chives
• - olive oil
• - salt and pepper
• - 400 g (14 oz.) porcini (ceps)
• - 2 slices of dry-cured ham
• - 2 Tbsp. cream
• - 25 g (5 tsp.) butter
• - 20 g (2 Tbsp.) grated parmesan
• - 100 ml (6 Tbsp.) olive oil