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1
Preheat the oven to 450 degrees F.
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2
Roast the duck carcasses and oxtail in a large roasting pan or two until they're caramelized.
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3
Let cool.
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4
If possible, chop the carcasses and oxtail into smaller pieces.
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5
Put them in a large soup pot.
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6
Set the roasting pan over medium heat and deglaze the pan drippings with the wine, stirring to dissolve the stuck on juices.
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7
Add the wine to the soup pot.
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8
Cover the bones with water and bring to a boil.
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9
Reduce to a simmer and add the onion, carrot, celery, leeks, parsley, thyme, juniper berries, peppercorns, and foie gras scraps, if using.
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10
Skim the grease off the top often and let cook and reduce for at least 3 hours and up to 6 hours.
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11
Remove from the heat, strain, and let cool.
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12
Grind all the raft ingredients in a food processor and whisk this mixture into the cold stock.
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13
Slowly, bring this mixture to a boil, reduce the heat, and cook for 1 hour.
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14
It is important to let the soup filter through the raft until it's clear.
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15
You can make a hole in the center of the raft to ensure that the soup doesn't overheat and begin breaking the raft.
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16
When the soup is clear below the raft, begin siphoning off the consomme and strain through a coffee filter.
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17
Cool the consomme immediately and refrigerate until ready to use.
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18
In a medium pot bring the chicken stock to a boil.
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19
Add the foie gras and bring to a boil again.
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20
Put in a blender and blend well.
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21
Strain through a fine chinois.
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22
Measure the mixture, rinse the blender and return the mixture back to the blender.
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23
Add the eggs, using 6 or 7 eggs for every liter of foie gras mixture.
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24
Add the port and sauterne-based aperitif wine and pulse in the blender until the mixture is a creamy color.
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25
Taste and season with salt and pepper.
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26
Transfer to a bowl and set in a hot water bath for 10 minutes.
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27
Heat the oven to 275 degrees F. Butter six 2-ounce aluminum ramekins.
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28
Skim off the foam from the flan mixture until a shiny surface appears and pour the mixture into the buttered ramekins.
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29
Set the ramekins in a roasting pan filled with hot water and cook for 25 minutes, or until a knife comes out clean.
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30
Line a large roasting pan with foil and put the drained wood chips in the pan.
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31
Set the pan over high heat until the wood chips heavily smoke.
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32
Turn off the heat and place a rack over the chips.
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33
Set the duck breasts skin side down on the rack.
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34
Cover tightly with aluminum foil and let smoke for 25 to 30 minutes.
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35
Season the duck breasts with salt and pepper.
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36
Put a skillet over medium heat and set the breasts skin side down in the pan.
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37
Cook until all the fat is rendered out.
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38
Transfer the breasts to a plate.
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39
Unmold the foie gras flan in the middle of a bowl.
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40
Slice the duck breasts very thinly on the bias and arrange around the flan.
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41
Pour hot consomme in a bowl tableside.
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42
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant.
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43
The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
