Duck And Oxtail Consomme Smoked Duck Foie Gras Flan Recipes

DUCK AND OXTAIL CONSOMME, SMOKED DUCK, FOIE GRAS FLAN

Steps:

• To make the stock:
• Preheat the oven to 450 degrees F. Roast the duck carcasses and oxtail in a large roasting pan or two until they're caramelized. Let cool. If possible, chop the carcasses and oxtail into smaller pieces. Put them in a large soup pot. Set the roasting pan over medium heat and deglaze the pan drippings with the wine, stirring to dissolve the stuck on juices. Add the wine to the soup pot. 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. Skim the grease off the top often and let cook and reduce for at least 3 hours and up to 6 hours. Remove from the heat, strain, and let cool.
• To make the raft:
• Grind all the raft ingredients in a food processor and whisk this mixture into the cold stock. 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 center of the raft to ensure that the soup doesn't overheat and begin breaking the raft. 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:
• In a medium pot bring the chicken stock to a boil. Add the foie gras and bring to a boil again. Put in a blender and blend well. Strain through a fine chinois. Measure the mixture, rinse the blender and return the mixture back to the blender. Add the eggs, using 6 or 7 eggs for every liter of foie gras mixture. Add the port and sauterne-based aperitif wine and pulse in the blender until the mixture is a creamy color. Taste and season with salt and pepper. Transfer to a bowl and set in a hot water bath for 10 minutes. Heat the oven to 275 degrees F. Butter six 2-ounce aluminum ramekins. Skim off the foam from the flan mixture until a shiny surface appears and pour the mixture into the buttered ramekins. Set the ramekins in a roasting pan filled with hot water and cook for 25 minutes, or until a knife comes out clean.
• To make the smoked duck:
• Line a large roasting pan with foil and put the drained wood chips in the pan. Set the pan over high heat until the wood chips heavily smoke. Turn off the heat and place a rack over the chips. Set the duck breasts skin side down on the rack. Cover tightly with aluminum foil and let smoke for 25 to 30 minutes. Season the duck breasts with salt and pepper. Put a skillet over medium heat and set the breasts skin side down in the pan. Cook until all the fat is rendered out. Transfer the breasts to a plate.
• To serve:
• Unmold the foie gras flan in the middle of a bowl. Slice the duck breasts very thinly on the bias and arrange around the flan. Pour hot consomme in a bowl tableside.

DUCK FOIE GRAS IN SPICED RED WINE

Steps:

• Pour the wine into a large cast iron pot and add all of the ingredients. Place a lid on the pot, and heat on the stove for a minimum of 5 minutes, or until boiling. Remove the pot from the fire and be sure that the duck liver is completely submerged in the liquid. Allow everything to come to room temperature, and then place the pot in the refrigerator for 24 hours. Remove the duck liver from the wine, and cut into thick slices. Accompany the meat with a salad and some green asparagus spears served with a vinaigrette.

DUCK, DUCK, DUCK: SMOKED BREAST, GRILLED FOIE GRAS AND BARBEQUED THIGHS

Steps:

• On 1 side of the grill only, prepare the coals and cover them with lots of pre-soaked hickory wood chips. Mix all the spices together and rub the duck breast vigorously. Place the breasts on the grill on the opposite side of the coals in a low heat grill. Smoke the breasts slowly at 275 degrees for about 1 hour.
• Mix together the cider, vinegar, garlic and pepper to make a marinade. Combine the marinade and duck thighs and store overnight in the refrigerator. Place in the grill with the breast of duck on the opposite side of the fire for about 1 hour. After the breasts and thighs have smoked for about 1 hour, remove them from the grill. Bring the coals up to medium high heat.
• Combine cherries and pears in a medium size saucepan and bring to a boil on the grill. Remove from heat and add vinegar. Sprinkle with salt and pepper.
• Grilled Foie Gras: 6 ounces foie gras, cut into 4 pieces 3/4-inch thick, very, very cold, almost frozen Salt and pepper to taste Place fois gras over medium hot coals for 3 minutes. Carefully turn over and cook for 2 more minutes. Also place the smoked breast, skin side down, over the medium hot coals to crisp the skin. Remove the duck breast from the grill and slice on bias, 3/4-inch thick. Slice the thighs on bias 3/4-inch thick. Serve the breast, thighs and foie gras with the cherry sauce.