Pressed duck: Difference between revisions
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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 [[Roasting|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 [[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 (drink)|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 wine]], and [[lemon]]. The breast is sliced and served with the sauce in a first serving. The legs are [[Grilling|broiled]] while the guests eat the breast and served as the next course. |
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 [[Roasting|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 [[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 (drink)|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 wine]], and [[lemon]]. The breast is sliced and served with the sauce in a first serving. The legs are [[Grilling|broiled]] while the guests eat the breast and served as the next course. |
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Evangeline restaurant in Portland, Maine has brought the tradition to the U.S. Chef Erik Desjarlais prepares Canard Presse with a turn of the century Duck Press. Muscovy ducks, raised specially for him, are used for the event. Desjarlais, who is a self taught chef, opened his first restaurant at 26. Bandol, in Portland Maine, was a culmination of his years of working in kitchens, dropping out of culinary school, and the desire to do things his own way. Evangeline was opened in April of 2008, to the delight of Bandol guests. Desjarlais' talent and desire to please has made Evangeline a success, with traditional french technique, and unobtrusive service. The Canard Presse is just one way he brings French tradition to the city of Portland. Chef Desjarlais' discipline and straightforward approach to cooking has made him one of the most under appreciated chefs in the United States today, with a cult following of diners appreciating his Cassoulet, Calves brains, and his appreciation of all things related to the pig. |
Evangeline restaurant in [[Portland, Maine]] has brought the tradition to the U.S. Chef Erik Desjarlais prepares Canard Presse with a turn of the century Duck Press. Muscovy ducks, raised specially for him, are used for the event. Desjarlais, who is a self taught chef, opened his first restaurant at 26. Bandol, in Portland Maine, was a culmination of his years of working in kitchens, dropping out of culinary school, and the desire to do things his own way. Evangeline was opened in April of 2008, to the delight of Bandol guests. Desjarlais' talent and desire to please has made Evangeline a success, with traditional french technique, and unobtrusive service. The Canard Presse is just one way he brings French tradition to the city of Portland. Chef Desjarlais' discipline and straightforward approach to cooking has made him one of the most under appreciated chefs in the United States today, with a cult following of diners appreciating his Cassoulet, Calves brains, and his appreciation of all things related to the pig. |
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== External links == |
== External links == |
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*[http://fxcuisine.com/default.asp?Display=13 Step-by-step illustrated preparation of pressed duck at La Tour d'Argent - in English] |
*[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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Revision as of 18:33, 26 January 2009
Pressed duck (or canard au sang, literally "duck in its blood") is a 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 wine, 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.
Evangeline restaurant in Portland, Maine has brought the tradition to the U.S. Chef Erik Desjarlais prepares Canard Presse with a turn of the century Duck Press. Muscovy ducks, raised specially for him, are used for the event. Desjarlais, who is a self taught chef, opened his first restaurant at 26. Bandol, in Portland Maine, was a culmination of his years of working in kitchens, dropping out of culinary school, and the desire to do things his own way. Evangeline was opened in April of 2008, to the delight of Bandol guests. Desjarlais' talent and desire to please has made Evangeline a success, with traditional french technique, and unobtrusive service. The Canard Presse is just one way he brings French tradition to the city of Portland. Chef Desjarlais' discipline and straightforward approach to cooking has made him one of the most under appreciated chefs in the United States today, with a cult following of diners appreciating his Cassoulet, Calves brains, and his appreciation of all things related to the pig.