Duck and oxtail consomme

  • For the stock
  • 3 duck carcasses, fat removed
  • 675g oxtail, fat removed
  • 250ml dry white wine
  • 2L water
  • 1 onion, spiked with 2 cloves and 1 bay leaf
  • 1 carrot, chopped
  • 1 stick of celery, chopped
  • 5 leek tops, chopped
  • 1 bunch parsley stems
  • 1/2 bunch thyme sprigs
  • 1 tsp juniper berries
  • 1/2 tsp black peppercorns
  • Foie gras scraps, optional
  • For the raft
  • 2 egg whites, with shells
  • 225g lean duck meat
  • 1/2 tomato
  • 1 carrot, finely chopped
  • 1 stick of celery, finely chopped
  • 5 leek tops, finely chopped
  • 1 tsp dried morels
  • 1/2 bunch thyme sprigs
  • For the foie gras flan
  • 475ml chicken stock
  • 675g foie gras, sauted or raw
  • 6 to 7 eggs (per litre of foie gras mixture, use more or fewer as necessary)
  • A splash of port
  • 2 tbsp sauterne wine
  • Salt and freshly ground black pepper
  • Butter, for ramekins
  • For the smoked duck
  • 200g applewood chips, soaked in water and drained
  • 2 (285 to 340g) duck breasts, skin on, scored
  • Salt and freshly ground black pepper
To make the stock:
1) Preheat the oven to 220C/Gas 8. Roast the duck carcasses and oxtail in one or two large roasting tins, until they have caramelised.

2) Allow to cool, chop the carcasses and oxtail into smaller pieces and transfer them to a large casserole dish.

3) Place the roasting pan over medium heat and deglaze the pan drippings with the wine, stirring to dissolve any stuck on juices.

4) Add the wine to the casserole dish. Cover the bones with water and bring to a boil. Reduce to a simmer and add the onion, carrot, celery, leeks, parsley, thyme, juniper berries, peppercorns and foie gras scraps, if using.

5) Allow to cook and reduce for between 3 and 6 hours, skimming the fat off frequently. Remove from the heat, strain, and leave to cool.

To make the raft:
1) Grind all the raft ingredients in a food processor and whisk this mixture into the cold stock.

2) Slowly, bring this mixture to a boil, reduce the heat, and cook for 1 hour. It is important to let the soup filter through the raft until it's clear. You can make a hole in the centre of the raft to ensure that the soup doesn't overheat and begin breaking the raft.

3) When the soup is clear below the raft, begin siphoning off the consomme and strain through a coffee filter. Cool the consomme immediately and refrigerate until ready to use.

To make the foie gras flan:
1) In a medium sized saucepan, bring the chicken stock to a boil. Add the foie gras and return to the boil.

2) Transfer to a blender and blend well, then strain through a fine chinois. Measure the mixture, rinse the blender and return the mixture to the blender.

3) Add the eggs, using 6 or 7 eggs for every litre of foie gras mixture. Add the port and sauterne and blend until the mixture is a creamy colour. Taste and season with salt and pepper.

4) Transfer to a bowl and place in a hot water bath for 10 minutes.

5) Heat the oven to140C/Gas 1. Butter six 60ml aluminium ramekins.

6) Skim off the foam from the flan mixture until a shiny surface appears, pour the mixture into the buttered ramekins.

7) Place the ramekins in a roasting tin filled with hot water and cook for 25 minutes, or until a skewer comes out clean.

To make the smoked duck:
1) Line a large roasting tin with aluminium foil and put the drained wood chips onto the foil. Set the pan over high heat until the wood chips smoke heavily.

2) Turn off the heat, place a cooking rack over the chips and place the duck breasts skin side down on the rack. Cover tightly with aluminium foil and leave to smoke for 25 to 30 minutes.

3) Season the duck breasts with salt and pepper. Heat a frying pan over a medium heat and place the breasts skin side down in the pan. When all the fat is rendered, remove from the pan and transfer to a plate.

To serve:
1) Remove the foie gras flan from the ramekins and place in the middle of a bowl. Slice the duck breasts very thinly on the bias and arrange around the flan. Pour the hot consomme into a serving bowl.

This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. 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.

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