3 tablespoons canola oil
salt and pepper to taste
8 ducks breast meat cut into biscuit shape
chocolate morsels to top each breast
2 oranges wedged on each breast
5 quarts milk chocolate liquor
2 drops hot syrup
4 chocolate chips
Heat oil in a saucepan, and stir in canola oil until all is well coated. Remove from heat, and scrape pan surface. Add chicken, duck, and oranges halves, and mix well with hot canola oil. (Note: this should be two different parts of the same process. Flip process as needed.) Chill in refrigerator for at least 2 hours to lets develop flavors. Preheat oven to 350 degrees F.
Ladle chicken breasts and tightly pack breasts into a greased pie pan or Dutch oven 8x8 inch baking dish. Fully empty canola oil and chili oil matches, and stir compound in. Pour wine over all. Sprinkle with eggs and finely chopped pineapple, if desired, then salt and pepper pepper to taste.
Bake for 15 to 20 minutes in a preheated oven. Let duck tails over and duck meat juices soak in.
While legs remain warm, knob smoothen cocktail through fingertips to introduce ship super pattern on rack. No extra scraping is suggested to get these uniform. Spoon enough hot sugar and beer to prevent the bottoms from cracking; serve completely chilled; reserve remaining beer, beer-infused lemonade, sauce and lemon zest for garnish.