Christmas Boudin in Mexican Flavors

Try this as a main course for Christmas Eve; it should be preceded by oysters and followed by a salad and a very light dessert. Do not use a large magret of Muscovy or Moulard duck; their deep red meat tastes better grilled or pan-roasted. Use the wings and neck of the duck, the quail bodies, and the completely defatted bony parts of the veal chop to prepare the small essence used here. If you have no veal stock, use the unbrowned carcass of the duck and those of two quail to prepare your o