This article is about the French dish. For the Cantonese dish, see almond pressed duck.
Pressed duck (French: canard à la presse, caneton à la presse, canard à la rouennaise, caneton à la rouennaise or canard au sang) is a traditional French dish. The complex dish is a specialty of Rouen and its creation attributed to an innkeeper from the city of Duclair.[1] Since the 19th century,[2] it has also been a specialty of the Tour d'Argent restaurant in Paris where it is formally known as the Caneton Tour d'Argent (Tour d'Argent duckling). It consists of various parts of a duck served in a sauce of its blood and bone marrow, which is extracted by way of a press. It has been considered "the height of elegance."[3]
A Rouennaise duckling served with Rouennaise sauceA specially-designed press for ducks
First, a duck (preferably young and plump)[4] is asphyxiated to retain the blood. The duck is then partially roasted. Its liver is ground and seasoned, then the legs and breast are removed.
A cook preparing a Rouennaise duck during a competition.
The remaining carcass (including other meat, bones, and skin) is then put in a specially-designed press, similar to a wine press. Pressure is then applied to extract duck blood and other juices from the carcass. The extract is thickened and flavoured with the duck's liver, butter, and cognac, and then combined with the breast to finish cooking.
Sauceedit
Other ingredients that may be added to the sauce include foie gras, port wine, Madeira wine, and lemon. The breast is sliced and served with the sauce in a first serving; the legs are grilled and served as the next course.[5]
^"Pressed Duck a la Tour d'Argent," in Peterson, James (2002). Glorious French food: a fresh approach to the classics. John Wiley and Sons. p. 394. ISBN978-0-471-44276-9.
April 18, 2024
pressed, duck, this, article, about, french, dish, cantonese, dish, almond, pressed, duck, french, canard, presse, caneton, presse, canard, rouennaise, caneton, rouennaise, canard, sang, traditional, french, dish, complex, dish, specialty, rouen, creation, att. This article is about the French dish For the Cantonese dish see almond pressed duck Pressed duck French canard a la presse caneton a la presse canard a la rouennaise caneton a la rouennaise or canard au sang is a traditional French dish The complex dish is a specialty of Rouen and its creation attributed to an innkeeper from the city of Duclair 1 Since the 19th century 2 it has also been a specialty of the Tour d Argent restaurant in Paris where it is formally known as the Caneton Tour d Argent Tour d Argent duckling It consists of various parts of a duck served in a sauce of its blood and bone marrow which is extracted by way of a press It has been considered the height of elegance 3 A Rouennaise duckling served with Rouennaise sauce A specially designed press for ducks Contents 1 Preparation 1 1 Sauce 2 See also 3 ReferencesPreparation editFirst a duck preferably young and plump 4 is asphyxiated to retain the blood The duck is then partially roasted Its liver is ground and seasoned then the legs and breast are removed nbsp A cook preparing a Rouennaise duck during a competition The remaining carcass including other meat bones and skin is then put in a specially designed press similar to a wine press Pressure is then applied to extract duck blood and other juices from the carcass The extract is thickened and flavoured with the duck s liver butter and cognac and then combined with the breast to finish cooking Sauce edit Other ingredients that may be added to the sauce include foie gras port wine Madeira wine and lemon The breast is sliced and served with the sauce in a first serving the legs are grilled and served as the next course 5 See also editList of duck dishes Rouennaise sauceReferences edit Le canard a la rouennaise ou canard au sang Rouentourisme com Frederic Delair and the Numbered Duck La Tour d Argent history Archived from the original on 17 January 2013 Retrieved 12 January 2013 Pressed Duck a la Tour d Argent in Tennant Jr S G B 1999 Ducks amp Geese Willow Creek Press p 26 ISBN 978 1 57223 202 0 Tennant Ducks amp Geese 26 Pressed Duck a la Tour d Argent in Peterson James 2002 Glorious French food a fresh approach to the classics John Wiley and Sons p 394 ISBN 978 0 471 44276 9 Retrieved from https en wikipedia org w index php title Pressed duck amp oldid 1155499382, wikipedia, wiki, book, books, library,
