Name: Duck and oxtail consomme
Prep time: 40 min
Cook time: 405 min
Yield: 6
Cuisine: French
Ingredients: 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