There's a sizeable French expatriate community here and quite a good choice of French restaurants. We went to an excellent place (the first French resto established here) last week and had their house specialty -- Pressed Duck. I've never heard of this but it sounded fantastic from the way the French maitre d' so proudly described it. Apparently it's a famous traditional French classic and quite complex to prepare which is why very few restaurants even in France serve this today, according to him.
Anyway, we ordered it and it serves two people. They brought out a whole duck that was roasted brown but still very rare inside. After carving out the two breasts and legs, they placed the carcass vertically into a strange-looking brass apparatus that pressed the bones and flesh into juice (much like what a wine press does with grapes). They pan-fried the breasts while they simmered and reduced the carcass' juices into a rich thick sauce. The breasts were then served with this sauce. There were two options on the sauces -- with red wine or with truffles. We chose the truffles. The dish was simply outstanding. We were each even given a certificate (with serial number 19950) for having had this duck! This experience was so good I just had to share it with you.
I researched the web for Pressed Duck afterwards and Here
is what I found about it's history. If or when you get the chance to taste this, go for it!