📝 About This Recipe
Perhaps the most theatrical masterpiece of French haute cuisine, Canard au Sang is a ritualistic celebration of the Challans duck. This dish, famously perfected at the Tour d'Argent in Paris, utilizes a silver press to extract the essence of the bird to create a rich, silken sauce thickened by its own proteins. It is a decadent, deep-crimson experience that offers a complex profile of iron, cognac, and velvet-smooth luxury.
🥗 Ingredients
The Bird
- 1 whole Challans Duck (must be 'étouffé' (smothered) to retain blood, approx. 2kg)
- 1 tablespoon Kosher Salt
- 1 teaspoon Black Peppercorns (freshly cracked)
The Foundation and Pressing
- 250 ml Duck Stock (highly reduced and unsalted)
- 150 ml Red Wine (full-bodied Burgundy or Bordeaux)
- 1 piece Duck Liver (finely minced or pureed)
The Deglazing and Finishing
- 60 ml Cognac (high quality VSOP)
- 30 ml Port Wine (Tawny or Ruby)
- 50 g Unsalted Butter (cold and cubed)
- 1/2 teaspoon Lemon Juice (to cut the richness)
- 1 pinch Mignonette Pepper
👨🍳 Instructions
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1
Preheat your oven to 220°C (425°F). Ensure the duck is at room temperature and the skin is patted completely dry.
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2
Season the duck skin generously with salt and pepper. Roast the duck for exactly 18-20 minutes; the goal is a very rare 'bleu' interior while the skin begins to crisp.
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3
Remove the duck from the oven and let it rest for 5 minutes. This is where the table-side theater usually begins.
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4
Carefully remove the legs and wings. These are typically sent back to the kitchen to be grilled or confited further, as they require more cooking than the breast.
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5
Carve the breasts (magrets) into thin, elegant longitudinal slices. Arrange them on a warmed platter and cover tightly to keep warm.
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6
Take the remaining carcass and chop it into smaller pieces that will fit into your duck press.
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7
Place the carcass pieces into the press. Turn the wheel steadily to extract the blood and marrow juices into a collection bowl containing a splash of red wine to prevent coagulation.
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8
In a shallow copper flambé pan or sauté pan over medium heat, reduce the red wine and duck stock by half until syrupy.
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9
Add the minced duck liver to the pan, whisking constantly to incorporate it into the reduction.
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10
Pour in the Cognac and carefully ignite it with a long match. Let the flames subside to cook off the raw alcohol.
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11
Lower the heat to a minimum. Slowly whisk in the extracted juices from the press. It is vital not to boil the sauce at this stage, or the blood will curdle and lose its glossy sheen.
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12
Whisk in the cold butter cubes one by one (monter au beurre) until the sauce is thick, velvety, and coats the back of a spoon.
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13
Add the Port and lemon juice. Season with a final pinch of salt and mignonette pepper.
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14
Nap the warm duck breast slices generously with the finished sauce and serve immediately on heated plates.
💡 Chef's Tips
The duck MUST be a 'Canard Étouffé'—if it was slaughtered traditionally, the sauce will lack the necessary volume of blood. Never let the sauce boil once the pressed juices are added; the proteins will seize and the sauce will turn grainy. If you don't own a silver duck press, you can use a heavy-duty potato ricer or poultry shears and a fine-mesh sieve, though it is less efficient. Always use a high-quality red wine that you would actually drink, as the reduction intensifies the flavor significantly.
🍽️ Serving Suggestions
Pair with a mature, structured Burgundy (Pinot Noir) or a classic Pomerol to match the iron-rich sauce. Serve with 'Pommes Soufflées' for the ultimate classic Parisian accompaniment. A simple side of braised celery hearts or a parsnip puree provides a lovely earthy balance. Finish the meal with a light green salad dressed in a sharp vinaigrette to cleanse the palate after the intense richness.