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{{short description|French duck dish}} |
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{{about|the French dish|the Cantonese dish|almond pressed duck}} |
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[[File:Nassauer Hof (DerHexer) 2013-02-27 17.jpg|thumbnail|A specially-designed press for ducks]] |
[[File:Nassauer Hof (DerHexer) 2013-02-27 17.jpg|thumbnail|A specially-designed press for ducks]] |
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'''Pressed duck''' ({{ |
'''Pressed duck''' ({{langx|fr|canard à la presse, caneton à la presse, canard à la rouennaise, caneton à la rouennaise or canard au sang}}) is a traditional [[French cuisine|French dish]]. The complex dish is a specialty of [[Rouen]] and its creation attributed to an innkeeper from the city of [[Duclair]].<ref>{{cite web|url=http://www.rouentourisme.com/le-canard-a-la-rouennaise/ |title=Le canard à la rouennaise ou canard au sang |website=Rouentourisme.com}}</ref> Since the 19th century,<ref>{{cite web|title=Frédéric Delair and the Numbered Duck|url=http://www.latourdargent.com/histoire?id_page=7|work=La Tour d'Argent -- history|accessdate=12 January 2013|url-status=dead|archiveurl=https://web.archive.org/web/20130117214708/http://www.latourdargent.com/histoire?id_page=7|archivedate=17 January 2013}}</ref> 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 [[blood as food|sauce of its blood]] and [[bone marrow]], which is extracted by way of a [[Machine press|press]]. It has been considered "the [[haute cuisine|height of elegance]]."<ref>"Pressed Duck a la Tour d'Argent," in {{Cite book |
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| last = Tennant, Jr. |
| last = Tennant, Jr. |
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| first = S.G.B. |
| first = S.G.B. |
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| authorlink = |
| authorlink = |
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| coauthors = |
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| title = Ducks & Geese |
| title = Ducks & Geese |
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| publisher = Willow Creek Press |
| publisher = Willow Creek Press |
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==Preparation== |
==Preparation== |
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First, a duck (preferably young and plump<ref>Tennant, ''Ducks & Geese'', 26.</ref> |
First, a duck (preferably young and plump)<ref>Tennant, ''Ducks & Geese'', 26.</ref> is [[asphyxiated]] to retain the blood. The duck is then partially [[Roasting|roasted]]. Its [[liver]] is ground and seasoned, then the legs and breast are removed. |
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[[File:Concour du Canard à la Rouennaise.JPG|thumb|A cook preparing a Rouennaise duck during a competition.]] |
[[File:Concour du Canard à la Rouennaise.JPG|thumb|A cook preparing a Rouennaise duck during a competition.]] |
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The remaining carcass (including other meat, bones, and skin) is then put in a specially-designed press, similar to a [[Fruit press|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 (drink)|cognac]], and then combined with the breast to finish cooking. |
The remaining carcass (including other meat, bones, and skin) is then put in a specially-designed press, similar to a [[Fruit press|wine press]]. Duck presses tend to be substantial and heavy pieces of equipment, generally made of solid brass or iron.<ref>{{cite web|url=http://cuisinology.com/the-history-of-the-recipe-for-use-with-a-duck-press/|title=The History Of The Recipe For Use With A Duck Press|website=Cuisonology.com}}</ref><ref>{{cite web|url=https://center-of-the-plate.com/2014/09/12/the-duck-press-a-french-classic/|title=The Duck Press: A French Classic|website=Center of the Plate|date=12 September 2014 }}</ref> 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 (drink)|cognac]], and then combined with the breast to finish cooking. |
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===Sauce=== |
===Sauce=== |
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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 [[Grilling| |
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 [[Grilling|grilled]] and served as the next [[Main course|course]].<ref>"Pressed Duck a la Tour d'Argent," in {{Cite book |
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| last = Peterson |
| last = Peterson |
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| first = James |
| first = James |
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| authorlink = |
| authorlink = |
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| coauthors = |
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| title = Glorious French food: a fresh approach to the classics |
| title = Glorious French food: a fresh approach to the classics |
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| publisher = John Wiley and Sons |
| publisher = John Wiley and Sons |
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| id = |
| id = |
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| isbn = 978-0-471-44276-9}}</ref> |
| isbn = 978-0-471-44276-9}}</ref> |
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==Similar dishes== |
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There is a [[Cantonese cuisine|Cantonese]] dish of the same name which has a completely different preparation. Blood is not used in this recipe, so the duck is slaughtered and bled as for any other regular preparation. The duck is seasoned and steamed, then deboned. The meat is then flattened, by press or rolling pin, to a uniform thickness of about 3/4 inch. The pressed/rolled duck meat is steamed again, to help keep its shape; then, deep-fried just before serving. The meat can be cut into portion sizes before or after the second steaming, but should already be portion sized at the time it is deep-fried so that it can be served immediately afterward. |
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Cantonese pressed duck is also called Chinese pressed duck, steamed deep-fried pressed duck, and Wor Shu duck/Wor Shu Op.<ref>[http://www.cooksinfo.com/cantonese-pressed-duck], ''Cantonese Pressed Duck''</ref> |
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==See also== |
==See also== |
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Latest revision as of 02:58, 4 November 2024
_2013-02-27_17.jpg)
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]
Preparation
[edit]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.
The remaining carcass (including other meat, bones, and skin) is then put in a specially-designed press, similar to a wine press. Duck presses tend to be substantial and heavy pieces of equipment, generally made of solid brass or iron.[5][6] 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.[7]
See also
[edit]References
[edit]- ^ "Le canard à la rouennaise ou canard au sang". Rouentourisme.com.
- ^ "Frédéric 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 & Geese. Willow Creek Press. p. 26. ISBN 978-1-57223-202-0.
- ^ Tennant, Ducks & Geese, 26.
- ^ "The History Of The Recipe For Use With A Duck Press". Cuisonology.com.
- ^ "The Duck Press: A French Classic". Center of the Plate. 12 September 2014.
- ^ "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.