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Pressed duck, or canard au sang (literally "duck in its blood") is a famous traditional French dish.

In the 19th century, the Tour d'Argent restaurant in Paris, France developed a complex dish called Canard à la presse, Caneton à la presse, Caneton Tour d'Argent, or (in English) pressed duck. First, a duck is 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, butter and 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 broiled while the guests eat the breast and served as the next course.

External links

Step-by-step illustrated preparation of pressed duck at La Tour d'Argent - in English

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 '''Pressed duck''', or ''canard au sang'' (literally "duck in its blood") is a famous traditional French dish.
-In the [[19th century]], the [[Tour d'Argent]] restaurant in [[Paris]], [[France]] developed a complex dish called [[Canard à la presse]], [[Caneton à la presse]], [[Caneton Tour d'Argent]], or (in English) '''pressed duck'''.  First, a [[duck]] is strangled to retain its blood.  The duck is then partially [[roast]]ed.  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 [[Fruit press|wine press]]. Pressure is applied to extract duck blood and other juices from the carcass. The breast is sliced and added to a [[reduction (cooking) |reduced]] red wine sauce and served with the liver. The juice from the carcass is thickened and flavored with [[butter]] and [[Cognac]], and then combined with the breast to finish cooking.  Other ingredients that may be added to the sauce include the mashed liver of the duck and/or [[foie gras]], [[port wine]], [[Madeira]], and [[lemon]]. The legs are [[broiled]] and served separately from the breast.
+In the [[19th century]], the [[Tour d'Argent]] restaurant in [[Paris]], [[France]] developed a complex dish called [[Canard à la presse]], [[Caneton à la presse]], [[Caneton Tour d'Argent]], or (in English) '''pressed duck'''.  First, a [[duck]] is strangled to retain its blood.  The duck is then partially [[roast]]ed.  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 [[Fruit press|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, [[butter]] and [[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 [[broiled]] while the guests eat the breast and served as the next course.
 [[Category:French cuisine]]