Duck And Oxtail Consomme, Smoked Duck, Foie Gras Flan Recipe

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Nutrition per serving    (USDA % daily values)


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Ingredients for 6 servings

1 celery rib, chopped

8 ounces lean duck meat

5 leek tops, chopped

1 cup applewood chips, soaked in water and drained

5 leek tops, chopped fine

1 cup dry white wine

Foie gras scraps, optional

2 tablespoons sauterne-based aperitif wine (recommended: White Lillet)

1 1/2 pounds foie gras, sauteed or raw

1 teaspoon juniper berries

1/2 bunch thyme sprigs

1 carrot, chopped

1 1/2 pounds oxtail, fat removed

Butter, for ramekins

Splash port

3 duck carcasses, fat removed

1 teaspoon dried morels

1 onion, spiked with 2 cloves and 1bay leaf

2 cups chicken stock

1/2 tomato

2 egg whites, with shells

1 celery rib, chopped fine

6 to 7 eggs, or as needed

Salt and freshly ground black pepper

1 bunch parsley stems

1 carrot, chopped fine

8 cups water

1/2 teaspoon black peppercorns

2 (10 to 12-ounce) skin on duck breasts, scored

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