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Pressed duck (alternate names: Canard à la presse, Caneton à la presse, Caneton Tour d'Argent, or canard au sang) is a traditional French dish. The complex dish was developed in the 19th century in the Tour d'Argent restaurant in Paris, France, and consists of various parts of a duck served in a sauce made of its blood and marrow, which is extracted by way of a press.

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 and served as the next course.

External links

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+'''Pressed duck''' (alternate names: ''Canard à la presse'', ''Caneton à la presse'', ''Caneton Tour d'Argent'', or ''canard au sang'') is a traditional [[French cuisine|French dish]]. The complex dish was developed in the 19th century in the [[Tour d'Argent]] restaurant in [[Paris]], [[France]], and consists of various parts of a duck served in a sauce made of its blood and marrow, which is extracted by way of a [[Machine press|press]].
-'''Pressed duck''' (or '''''canard au sang''''', literally "[[duck]] in its [[blood]]") is a traditional [[French cuisine|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 [[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.
+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]] and served as the next course.
 == External links ==
 *[http://fxcuisine.com/default.asp?Display=13 Step-by-step illustrated preparation of pressed duck at La Tour d'Argent - in English]
+*[http://cookingissues.wordpress.com/2009/09/02/pressed-duck-a-photo-diary/ Pressed Duck: A Photo Diary]
 [[Category:French cuisine]]