Pressed duck

Pressed Duck

Pressed duck is a traditional French dish, also known as "Canard à la presse", "Caneton à la presse", or "Duck in Blood Sauce". It is a complex and elaborate dish that involves a unique preparation and cooking method. The dish is known for its rich and intense flavors, which are achieved through the pressing of the duck carcass to extract the juices, which are then used to create a sauce.

History

Pressed duck has a rich history dating back to the 19th century. It was first served in the Tour d'Argent restaurant in Paris, France, where it quickly gained popularity. The restaurant still serves the dish today and is known for numbering each duck that is served.

Preparation

The preparation of pressed duck involves several steps. First, a duck is selected and partially roasted. The duck's liver is then ground and seasoned, and the duck is stuffed with this mixture. The duck is then further roasted until it is medium-rare.

The next step is the pressing of the duck. This is done using a special duck press, which is a large silver device that resembles a wine press. The duck carcass is placed in the press, and the handle is turned to apply pressure. This extracts the juices from the duck, which are then collected in a pan.

Sauce

The sauce for pressed duck is made from the juices that were extracted during the pressing process. The juices are combined with red wine, cognac, and duck liver, and then reduced until they form a thick, rich sauce. This sauce is then strained and served over the sliced duck.

Serving

Pressed duck is traditionally served in two courses. The first course consists of the duck breast, which is sliced and served with the sauce. The second course is the duck legs, which are grilled or fried and served separately.

See Also

• Duck as food
• French cuisine
• Tour d'Argent

References

• Tour d'Argent
• French cuisine
• Duck as food