Bubbling and buttery. An oyster is stuffed inside the thick filet mignon, and it's all sauced with a spicy demi-glace with some more oysters in the sauce. An incredible taste. Here's a story I've heard dozens of times. It drives chefs and restaurateurs nuts.
Someone comes in and orders the duck.
It's a half duck, with the troublesome bones removed. The worst thing that could happen next is that this diner just sits there and fumes for the remainder of the dinner, never saying a thing. Until he's out of the restaurant, when he tells everybody, carrying the anger around for perhaps years, re-telling the story every time the name of the restaurant comes up. The second-worst scenario is that the person calls the chef over and shows him that there is no white meat in the duck. The problem here is that most people eat chicken much more often than they eat duck.