For those who think everything tastes like chicken, there's now a duck that tastes like steak. The Challans, a 400-year-old breed once served to French kings, is making its American debut this fall. This recipe is now famous because the duck is known for its robust flavor and exceptionally lean but tender flesh.
1 duck (4.9 lbs.), foie gras (duck liver), 1 pint duck stock
(prepared with the neck and the wings), 4 foie gras escallops (1.4 oz. each),7 tablespoons butter, sandwich bread
Bake the duck in a 428 degree F. oven for 35 minutes. Remove the grease during cooking. Let rest for about 15 minutes. Remove the drumstick, which will not be served. Carefully bone the leg to preserve its form. Remove the fillets. Crush the skeleton. Add the duck stock and cook for 20 minutes. Poach the foie gras in this stock. Strain. Grill the drumsticks and the fillets until the skin is crusty. Toast the sandwich bread. Place the duck liver escallops in a pan and cook. Before they are quite finished cooking, place them ON THE TOAST. Place the duck on a serving dish, the toasted side exposed. Pour the sauce around the duck (not on it or the bread). Important: The sauce must not boil after being bound. The duck skin must stay crusty. The duck should not be covered with sauce.