📝 About This Recipe
Originally immortalized by the legendary Tour d'Argent in Paris, Canard au Sang (Pressed Duck) is the pinnacle of haute cuisine and a dramatic celebration of culinary technique. This dish features a succulent, rare-roasted duck breast served in a rich, silken sauce thickened with the duck's own juices and a touch of cognac. It is a luxurious, once-in-a-lifetime experience that transforms simple poultry into a velvety, complex symphony of deep flavors.
🥗 Ingredients
The Duck
- 1 whole Challans Duck (approx. 4-5 lbs, must be smothered/asphyxiated to retain blood)
- 1 tablespoon Kosher Salt
- 1 teaspoon Black Peppercorns (freshly cracked)
The Sauce Base
- 1 piece Duck Liver (reserved from the duck, finely minced)
- 1 cup Red Wine (Bordeaux or Burgundy) (high quality)
- 2 ounces Cognac (for deglazing and flambé)
- 2 tablespoons Port Wine (ruby or tawny)
- 3 tablespoons Unsalted Butter (chilled and cubed)
- 1 large Shallot (minced very fine)
Finishing
- 1 teaspoon Lemon Juice (to brighten the sauce)
- 2 sprigs Fresh Thyme
👨🍳 Instructions
-
1
Preheat your oven to 450°F (230°C). Thoroughly pat the duck dry with paper towels and season the skin generously with salt and cracked pepper.
-
2
Roast the duck for exactly 18-20 minutes. The goal is a high-heat sear that leaves the meat very rare; it should be blue in the center.
-
3
Remove the duck from the oven and let it rest for 5 minutes. While resting, finely mince the reserved duck liver until it forms a paste.
-
4
Carve the duck: Remove the legs and wings (reserve these for a second course/confit). Carefully remove the two breasts and set them aside on a warm plate.
-
5
Using a sharp knife or poultry shears, break the carcass into pieces that will fit into your duck press.
-
6
Place the carcass pieces into the duck press. Turn the wheel slowly and steadily to extract the juices and blood into a silver or copper bowl.
-
7
In a shallow sauté pan (traditionally a silver 'réchaud'), sauté the minced shallots in one tablespoon of butter until translucent.
-
8
Add the Cognac to the pan and carefully ignite it with a long match to flambé. Once the flames subside, add the red wine and Port.
-
9
Reduce the wine mixture by half over medium heat. Stir in the minced liver paste to thicken the base.
-
10
Lower the heat to a bare simmer. Slowly whisk in the extracted juices from the press. Do not let the sauce boil, or the blood will curdle and lose its silky texture.
-
11
Whisk in the remaining cold butter one cube at a time to create a glossy, emulsified 'beurre monté' effect.
-
12
Slice the reserved rare duck breasts into thin medallions. Place them into the sauce for 1-2 minutes just to warm through.
-
13
Add the lemon juice and a final seasoning of salt. Arrange the duck slices on warmed plates and coat generously with the velvet sauce.
💡 Chef's Tips
Always use a 'smothered' duck (Challans or similar) because standard commercial ducks are bled at slaughter, making this sauce impossible. Temperature control is vital; if the sauce exceeds 160°F (70°C) after the juices are added, it will grainy and brown rather than smooth and crimson. If you don't own a traditional silver duck press, a heavy-duty potato ricer or a manual fruit press can work in a pinch, though the yield will be lower. Ensure your knives are razor-sharp to carve the rare breast cleanly without tearing the delicate skin.
🍽️ Serving Suggestions
Pair with a full-bodied vintage Burgundy or a Grand Cru Bordeaux to stand up to the richness of the sauce. Serve alongside Pommes Soufflées for a classic Parisian experience. A side of braised red cabbage with apples provides a perfect acidic counterpoint to the fatty duck. Finish the meal with a light green salad tossed in a sharp vinaigrette to cleanse the palate.