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pressed duck
Pressed duck ((フランス語: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〔(【引用サイトリンク】url=http://www.latourdargent.com/histoire?id_page=7 )〕 in the Tour d'Argent restaurant in Paris, France, and consists of various parts of a duck served in a sauce of its blood and bone marrow, which is extracted by way of a press. It has been considered "the height of elegance."〔"Pressed Duck a la Tour d'Argent," in 〕
==Preparation==
First, a duck (preferably young and plump〔Tennant, ''Ducks & Geese'', 26.〕 and from Rouen) is asphixiated to retain the blood. The duck is then partially roasted. Its liver is ground and seasoned, then the legs and breast are removed.
File:Concour du Canard à la Rouennaise.JPG
The remaining carcass (including other meat, bones, and skin) is then put in a specially-designed press, similar to a wine press. 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, butter, and cognac, and then combined with the breast to finish cooking.
抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』
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