Pressed duck

This article is about the French dish. For the Cantonese dish, see almond pressed duck.
A Rouennaise duckling served with Rouennaise sauce
A specially-designed press for ducks

Pressed duck (French: canard à la presse, caneton à la presse, canard à la rouennaise, caneton à la rouennaise or canard au sang) is a traditional French dish. The complex dish is a specialty of Rouen and its creation attributed to an innkeeper from the city of Duclair.[1] Since the 19th century,[2] it has also been a specialty of the Tour d'Argent restaurant in Paris where it is formally known as the Caneton Tour d'Argent (Tour d'Argent duckling). It 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."[3]

  1. ^ "Le canard à la rouennaise ou canard au sang". Rouentourisme.com.
  2. ^ "Frédéric Delair and the Numbered Duck". La Tour d'Argent -- history. Archived from the original on 17 January 2013. Retrieved 12 January 2013.
  3. ^ "Pressed Duck a la Tour d'Argent," in Tennant, Jr., S.G.B. (1999). Ducks & Geese. Willow Creek Press. p. 26. ISBN 978-1-57223-202-0.