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139:. Duck presses tend to be substantial and heavy pieces of equipment, generally made of solid brass or iron. Pressure is then applied to extract duck blood and other juices from the carcass. The extract is thickened and flavoured with the duck's liver,
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The remaining carcass (including other meat, bones, and skin) is then put in a specially-designed press, similar to a
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canard à la presse, caneton à la presse, canard à la rouennaise, caneton à la rouennaise or canard au sang
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171:. The breast is sliced and served with the sauce in a first serving; the legs are
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This article is about the French dish. For the
Cantonese dish, see
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is ground and seasoned, then the legs and breast are removed.
72:. Since the 19th century, it has also been a specialty of the
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and its creation attributed to an innkeeper from the city of
84:(Tour d'Argent duckling). It consists of various parts of a
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Other ingredients that may be added to the sauce include
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A cook preparing a
Rouennaise duck during a competition.
147:, and then combined with the breast to finish cooking.
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Glorious French food: a fresh approach to the classics
303:"The History Of The Recipe For Use With A Duck Press"
116:to retain the blood. The duck is then partially
112:First, a duck (preferably young and plump) is
214:"Le canard à la rouennaise ou canard au sang"
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232:"Frédéric Delair and the Numbered Duck"
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337:"Pressed Duck a la Tour d'Argent," in
260:"Pressed Duck a la Tour d'Argent," in
64:. The complex dish is a specialty of
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345:. John Wiley and Sons. p. 394.
45:A specially-designed press for ducks
321:"The Duck Press: A French Classic"
268:. Willow Creek Press. p. 26.
80:where it is formally known as the
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96:, which is extracted by way of a
100:. It has been considered "the
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262:Tennant, Jr., S.G.B. (1999).
236:La Tour d'Argent -- history
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339:Peterson, James (2002).
175:and served as the next
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82:Caneton Tour d'Argent
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327:. 12 September 2014.
325:Center of the Plate
189:List of duck dishes
60:) is a traditional
32:Rouennaise duckling
21:almond pressed duck
242:on 17 January 2013
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102:height of elegance
90:sauce of its blood
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352:978-0-471-44276-9
290:Ducks & Geese
275:978-1-57223-202-0
265:Ducks & Geese
218:Rouentourisme.com
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238:. Archived from
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194:Rouennaise sauce
36:Rouennaise sauce
16:French duck dish
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244:. Retrieved
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165:Madeira wine
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88:served in a
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50:Pressed duck
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34:served with
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378:Duck dishes
114:asphyxiated
108:Preparation
94:bone marrow
62:French dish
367:Categories
246:12 January
200:References
137:wine press
288:Tennant,
161:port wine
157:foie gras
183:See also
173:grilled
118:roasted
70:Duclair
349:
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177:course
167:, and
145:cognac
143:, and
141:butter
120:. Its
54:French
292:, 26.
169:lemon
151:Sauce
122:liver
98:press
78:Paris
66:Rouen
347:ISBN
270:ISBN
248:2013
92:and
86:duck
104:."
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