Post by Noble on Oct 6, 2015 21:03:42 GMT
Pressed duck consists of various parts of a duck. It is served in a sauce made of duck blood. It is also served in bone marrow. With a press, duck blood and bone marrow is extracted from a duck. Pressed duck has been considered "the height of elegance." Pressed duck is prepared in several steps. A duck is strangled so as to retain its blood. Detractors object to this method for the following reason. unlike more humane slaughter methods, more distress may be caused to the duck by this method of killing. Partial roasting is performed on the duck. The liver of the duck is ground. Also it is seasoned. The ducks legs and breast are removed. The rest of the duck is put in a specially designed press called a Presse à Canard. This is similar to a wine press. Pressure is applied to extract duck blood and juices. The sauce is formed with the addition of duck liver. It also adds cognac to this mixture of duck blood and juices. The roasted duck breast is then served with the sauce. Some might consider pressed duck a barbaric dish. Others consider it a part of the classic cuisine of France. They describe it as “antique, spectacular … and sophisticated.” Diners at the Tour d’Argent who order pressed duck receive the duck’s serial number on a postcard to commemorate their meal. The serial numbers are now well over a million.