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Pressed duck - Wikipedia
A cook preparing a Rouennaise duck during a competition. The remaining carcass (including other meat, bones, and skin) is then put in a specially-designed press, similar to a wine press. Duck presses tend to be substantial and heavy pieces of equipment, generally made of solid brass or iron. See more
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 … See more
First, a duck (preferably young and plump) is asphyxiated to retain the blood. The duck is then partially roasted. Its liver is ground and seasoned, then the legs and breast are removed.
The remaining carcass (including other meat, bones, and … See moreWikipedia text under CC-BY-SA license The Duck Press: A French Classic - Center of the Plate
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