DUCK IN THE PRESS
HAVE AN EXTRAORDINARY, RARE EXPERIENCE AND TASTE THE DUCK OF YOUR LIFE
Canard a la presse is, in our opinion, one of the most extraordinary experiences gastronomy has to offer. It is more than a taste experience, but an experience for most of the senses. A show, a total experience where the duck is prepared in front of you at the table.
You will experience a very special craftsmanship, gastronomic storytelling and taste an exclusive serving that is only prepared very rarely and in very few places, both nationally and internationally.
A PIECE OF GASTRONOMIC HISTORY
The dish originated in the city of Rouen in the early 1800s. However, its popularity is particularly attributed to the Tour d'Argent restaurant in Paris, where it has been on the menu since 1890. Here it quickly became a particular symbol of luxury on the Parisian restaurant scene. Just as the serving itself is a piece of history, the preparation, presentation and the whole experience is made up of small chapters that unfold in front of you at the table, from start to finish, telling the story of canard a la presse almost like a show or a piece of gastronomic theater.
FOR A FEW HOURS, YOU, THE TABLE AND THE CENTER OF THE WORLD!
History commands duck from Challans, Vendée in France to the court, so that's how it is. Five breeders around Challans ensure optimal growth and feed in the form of grain and what the ducks can find in the wild, giving them a character similar to wild duck. Challans is an ideal area to allow ducks to grow slowly in the mild climate of natural and marshy soil. A special butchering method is used that preserves the blood in the meat, which is crucial for the culinary aspect of serving - and results in a sauce you won't forget in a hurry.
UNCOMPROMISING CRAFTSMANSHIP AND AN OTHERWORLDLY SAUCE
Five days before dinner, the thighs are cut from the duck, salted and confit in duck fat. The meat is then plucked and pressed into a duck liver terrine. The duck is dry-aged for five days, which enhances the flavor and dries the skin for better roasting.
When you sit down to dinner, you will first be offered a series of snacks and the chef will present the duck.
The duck is prepared during the appetizer in front of you, and right from the start, the aroma and atmosphere begin to spread.
Now the duck terrine is served and while you enjoy it, the duck press is introduced, which for most will be a curious kitchen instrument they have never seen before.
The breasts are cut from the duck and finished cooking at the table.
Meanwhile, the carcass is cut into smaller pieces and placed in the duck press, and the chef squeezes all the juices and blood out of the carcasses by hand, a heavy, manual task.
After the blood and juices are squeezed out of the duck, the chef adds it to a Madeira sauce. The essential part of the dish is the uncoagulated duck blood, which is high in the proteins albumin and hemoglobin. The sauce is gently whisked over the heat until the proteins are activated and the sauce coagulates. This gives it a luxurious appearance with a smooth, rich and velvety texture. In terms of taste, the sauce takes on a mineral and slightly earthy character from the hemoglobin.
The end result is one of the most unique sauces that classic cuisine has to offer. At the same time, there is complexity and depth of flavor, yet a delicacy and almost indescribable elegance of expression.
Serve the sauce with the now prepared duck breasts.
