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Duck and Oxtail Consomme, Smoked Duck, Foie Gras Flan
FOOD NETWORK33Ingredients
8Hours
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Ingredients
US|METRIC
6 SERVINGS
- 3 duck (carcasses, fat removed)
- 1 1/2 lb. oxtails (fat removed)
- 1 cup dry white wine
- 8 cups water
- 1 onion (spiked with 2 cloves and 1 bay leaf)
- 1 carrots (chopped)
- 1 celery ribs (chopped)
- 5 leeks (tops, chopped)
- 1 bunch parsley (stems)
- 1/2 bunch thyme sprigs
- 1 tsp. juniper berries
- 1/2 tsp. black peppercorns
- foie gras (scraps, optional)
- 2 egg whites (with shells)
- 8 oz. meat (lean duck)
- 1/2 tomatoes
- 1 carrots (chopped fine)
- 1 celery ribs (chopped fine)
- 5 leeks (tops, chopped fine)
- 1 tsp. morel (dried)
- 1/2 bunch thyme sprigs
- 2 cups chicken stock
- 1 1/2 lb. foie gras (sauteed or raw)
- 7 eggs (or as needed)
- port (Splash)
- 2 Tbsp. wine (sauterne-based aperitif, recommended: White Lillet)
- salt
- black ground pepper
- butter (for ramekins)
- 1 cup chips (applewood, soaked in water and drained)
- 24 oz. duck breasts (scored)
- salt
- black ground pepper
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