Duck And Oxtail Consomme, Smoked Duck, Foie Gras Flan
Serves: 2
Lelia Marks
1 January 1970
Based on User reviews:
51
Spice
53
Sweetness
45
Sourness
44
mins
Prep time (avg)
4.5
Difficulty
Ingredients:
680 g
Oxtail (fat removed)1 cup
White Wine (dry)8 cups
Water1 bunch
Parsley (stems)1 tsp
Black Peppercorn230 g
Duck Meat (lean)1
Tomato1 tsp
Morels (dried)2 cups
Chicken Stock1 tbsp
Port1
SaltDirections:
1
Transfer the breasts to a plate
2
Cook until all the fat is rendered out
3
To make the stock: Preheat the oven to 450 degrees F
4
Roast the duck carcasses and oxtail in a large roasting pan or two until they're caramelized
5
Let cool
6
If possible, chop the carcasses and oxtail into smaller pieces
7
Put them in a large soup pot
8
Set the roasting pan over medium heat and deglaze the pan drippings with the wine, stirring to dissolve the stuck on juices
9
Add the wine to the soup pot
10
Cover the bones with water and bring to a boil
11
Reduce to a simmer and add the onion, carrot, celery, leeks, parsley, thyme, juniper berries, peppercorns, and foie gras scraps, if using
12
Skim the grease off the top often and let cook and reduce for at least 3 hours and up to 6 hours
13
Remove from the heat, strain, and let cool
14
To make the raft: Grind all the raft ingredients in a food processor and whisk this mixture into the cold stock
15
Slowly, bring this mixture to a boil, reduce the heat, and cook for 1 hour
16
It is important to let the soup filter through the raft until it's clear
17
You can make a hole in the center of the raft to ensure that the soup doesn't overheat and begin breaking the raft
18
When the soup is clear below the raft, begin siphoning off the consomme and strain through a coffee filter
19
Cool the consomme immediately and refrigerate until ready to use
20
To make the foie gras flan: In a medium pot bring the chicken stock to a boil
21
Add the foie gras and bring to a boil again
22
Put in a blender and blend well
23
Strain through a fine chinois
24
Measure the mixture, rinse the blender and return the mixture back to the blender
25
Add the eggs, using 6 or 7 eggs for every liter of foie gras mixture
26
Add the port and sauterne-based aperitif wine and pulse in the blender until the mixture is a creamy color
27
Taste and season with salt and pepper
28
Transfer to a bowl and set in a hot water bath for 10 minutes
29
Heat the oven to 275 degrees F
30
Butter six 2-ounce aluminum ramekins
31
Skim off the foam from the flan mixture until a shiny surface appears and pour the mixture into the buttered ramekins
32
Set the ramekins in a roasting pan filled with hot water and cook for 25 minutes, or until a knife comes out clean
33
To make the smoked duck: Line a large roasting pan with foil and put the drained wood chips in the pan
34
Set the pan over high heat until the wood chips heavily smoke
35
Turn off the heat and place a rack over the chips
36
Set the duck breasts skin side down on the rack
37
Cover tightly with aluminum foil and let smoke for 25 to 30 minutes
38
Season the duck breasts with salt and pepper
39
Put a skillet over medium heat and set the breasts skin side down in the pan
40
To serve: Unmold the foie gras flan in the middle of a bowl
41
Slice the duck breasts very thinly on the bias and arrange around the flan
42
Pour hot consomme in a bowl tableside