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.

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.

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.

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.

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.

This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.