Pressed duck

In the 19th century, the Tour d'Argent restaurant in Rouen, 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 partially roasted. 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 breast is sliced and added to a reduced red wine sauce. 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 grilled and served separately from the breast.