Special custom made duck press machine
2 Stars Michelin Maison Rostang Paris - Top Chef Show by Nicolas Beaumann
Canard à la presse (pressed duck) is a Traditional French dish
Cut the duck legs
Cut the duck breasts
Cut the duck body and bone
Put the body with bone in the special custom-made duck press
The increasing pressure of the crank plate compacts the duck until it’s bones are pulverised, the organs liquified
the organs liquified, and the carcass blood,
juices and marrow out of the duck
all of which sluice through a small spout in the duck press and
are collected in a pan mixed with sauce cooking of reduced Madeira,
butter, and cognac.
Thin Cut the duck breast
put the sauce of the plate and the thin slices cut duck breast.
Canard à la presse (pressed duck)