Pressed duck, or "canard au sang" (literally "duck in its blood") is a famous traditional French dish.
In the 19th century, the
Tour d'Argentrestaurant in Paris, Francedeveloped a complex dish called "Canard à la presse", "Caneton à la presse", "Caneton Tour d'Argent", or (in English) pressed duck. First, a duckis strangled to retain its blood. The duck is then partially roasted. Its liver is ground and seasoned and its legs and breast are removed. The remaining carcass (including other meat, bones, and skin) is then put in a specially designed press, similar to a wine press. Pressure is applied to extract duck blood and other juices from the carcass. The juice from the carcass is thickened and flavored with the duck's liver, butterand Cognac, and then combined with the breast to finish cooking. Other ingredients that may be added to the sauce include foie gras, port wine, Madeira, and lemon. The breast is sliced and served with the sauce in a first serving. The legs are broiledwhile the guests eat the breast and served as the next course.
* [http://fxcuisine.com/default.asp?Display=13 Step-by-step illustrated preparation of pressed duck at La Tour d'Argent - in English]
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pressed duck — n. 1. the breast and legs of a roast duck served with a sauce made from juices obtained by squeezing the remaining parts in a special press 2. a Chinese dish of steamed duck, boned, pressed, deep fried, and served with a sauce and toasted almonds … English World dictionary
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duck press. — See under pressed duck. * * * … Universalium
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