Canard à la Presse (Pressed Duck)
User Reviews
4.9
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Prep Time
10 mins
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Cook Time
35 mins
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Additional Time
19 mins
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Total Time
1 hr 4 mins
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Servings
6 servings
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Course
Main Course
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Cuisine
French
Canard à la Presse (Pressed Duck)
Description
The duck breasts are first roasted at a low temperature to cook through gently, then rested in stages to allow the meat to reabsorb its juices, yielding a tender and moist texture. The outer skin is seared to create a browned exterior while maintaining a relatively rare interior before the meat and bones are separated.
The pressed duck sauce is prepared by slowly cooking shallots in butter with tonka beans to infuse subtle aromatics, then adding orange juice and a prepared duck sauce base. The extracted blood and juices from pressing the carcass and organs are incorporated, thickening and enriching the sauce, along with salt and cognac for balance and depth.
This dish showcases the harmony between tender roasted duck and a complexly flavored, slightly sweet and savory sauce, exemplifying classical French culinary technique and presentation.
Ingredients
- 4 duck breasts
- 2 shallot
- 50 g duck heart
- 4 pieces tonka beans
- 50 g butter
- 1 orange
- 1/2 teaspoon salt
- cognac a dash
- 300 g duck sauce
Instructions
How to Prepare the Duck
- Roast the duck for 10 minutes at 130 degrees Celsius (270 degrees Fahrenheit).
- Rest for 12 minutes. Let the duck rest so the juices reabsorb.
- Cook for another 8 minutes, and then rest for a further 7 minutes. so that it absorbs all the juices.
- The duck is seared on the outside while still relatively raw on the inside.
- The bones are separated from the meat. The breasts and thighs are brought back to the kitchen to be prepared there. The carcass and the organs will be put in the press (see below).
How to Prepare the Pressed Duck Sauce
- How to Prepare the Pressed Duck Sauce
- Begin by cooking the shallots in butter for around 3 minutes.
- Add the Tonka beans for 2-3 minutes (these are just for infusing).
- Add the orange juice.
- Add the duck sauce.
- Put the carcass and organs in the duck press to extract the blood.
- Add the blood to the sauce and cook very slowly, adding salt and cognac. The extracted blood and juices add incredible richness to the sauce.
- Then serve over the duck breast meat.
Notes
User Reviews
Overall Rating
4.9
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