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Old 10-11-2006, 09:46 AM   #1
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I had Pressed Duck!

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!

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Old 10-11-2006, 09:56 AM   #2
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that sounds Great!

sadly I`ll have to stick to boiling the bones to make stock, I think I would have had the truffle option also, I`ve never tried them before and would like to.

I`m pleased you Did share this :)
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Old 10-11-2006, 10:20 AM   #3
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Oh, you mean the duck isn't alive when ...............

That explains a lot.
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Old 10-11-2006, 10:40 AM   #4
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Actually, before I heard the maitre d's description of this dish, I was imagining that the duck would be served flattened somehow ... I've seen flattened roasted ducks hanging from Chinese restaurant windows ...
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Old 10-11-2006, 10:43 AM   #5
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Spatchcock(sp?) is a similar way to what you saw, usualy held flat position with skewers.

maybe that was it?
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Old 10-11-2006, 10:38 PM   #6
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Quote:
Originally Posted by YT2095
Spatchcock(sp?) is a similar way to what you saw, usualy held flat position with skewers.

maybe that was it?
Dunno YT. They were just flattened roasted ducks. Saw this in Hongkong. They looked very different from the normal Chinese roasted ducks. I'll try it next time I have a chance.
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Old 10-12-2006, 12:22 AM   #7
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WOW - If I ever get the opportunity to have it I will - but I must say I think I have just seen a kitchen "gadget" I won't be buying!
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Old 10-12-2006, 07:38 AM   #8
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Sounds like duck a la mammogram to me ....
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Old 10-12-2006, 07:53 AM   #9
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so many bad jokes come to mind.

what was the duck pressed for? time? money? pleated pants?

so, chops, pressed duck was all it's quacked up to be?

sorry, haven't had tea yet this morning.

i'm gonna have to try this if i ever see it as a special. i love duck, especially with a red wine reduction.
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Old 10-12-2006, 11:06 AM   #10
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Quote:
Originally Posted by Ayrton
Sounds like duck a la mammogram to me ....
LOL!
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