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          Cooking Recipe Ingredients:

• 1 duck (Challans), 4.9 lbs (gross weight)
• Foie gras (duck liver)
• 4 foie gras escallops, 1.4 oz. each
• 3.5 oz. butter
• 1 pint duck stock (prepared with the neck and the aileron)

     Cooking recipe preparation instructions:

1. Cook the duck in the oven at 428 degrees F for 35 minutes. Remove the grease during cooking.
2. Let it rest for about 15 minutes.
3. Take the legs by detaching the drumstick, which will not be served. Carefully bone it to preserve their form. Take the fillets.
4. Crush the skeleton. Add the duck stock and cook for 20 minutes.
5. Poach the foie gras in this stock, soaking it. Put it in the tin-plate and keep them to finish the sauce.
6. Grill the drumsticks and the fillets (the skin must be well crusty).
7. Toast the sandwich bread. Put the goose liver escallops in a pan and cook. Place them on the toast at the very end.
8. Place the duck on the serving dish, the toast on top of it, the sauce around, without being poured neither on the duck nor the toasts.

Important:

1. The sauce must not boil after being bound. The duck skin must stay crusty. The duck should not be covered with sauce.