sh*tty Pressed Duck

Pressed duck is a food. Consisting of various parts of a duck with in a sauce made of the blood and bone marrow of a duck it is a French dish. A device called a press is used to make the sauce. Duck blood and duck bone marrow is extracted with the press. "The height of elegance" is pressed duck. Because of the numerous steps involved in the process pressed duck is an intricate dish to make. To cook the duck it needs to be slaughtered first. The blood in the duck also needs to be retained. It is for this reason that strangling duck is the preferred method of slaughtering the duck. Detractors don’t like this method. Because unlike more humane slaughter methods, more distress may be caused to the duck by this method of killing this method is unfavorable to detractors. The next step is partial roasting. The duckneeds to be partially roasted. The liver is then removed. It is ground and seasoned. The legs and breast are removed. A Presse à Canard is similar to a wine press. What is left of the duckis put in a Presse à Canard. The sauce is made once pressure is applied to extract duck blood and juices, then duck liver andcognac is added to finish the sauce. The sauce is put on top of roasted duck breast. It is served. Some consider this a barbaric dish. Others consider it a part of the classic French cuisine. It is those people that describe it as “antique, spectacular … and sophisticated.” Diners at the Tour d’Argent who order pressed duck receive the serial number. That is the duck’s serial number. It is put on a postcard to commemorate their meal. The serial numbers are now well over a million.