📝 About This Recipe
Originating from the legendary Tour d'Argent in Paris, Canard à la Presse is the pinnacle of French haute cuisine, celebrated for its theatrical preparation and unparalleled depth of flavor. This dish utilizes a specialized silver press to extract the essence of the duck, creating a rich, velvety sauce thickened with the bird's own juices and fortified with Cognac and Bordeaux. It is a decadent, once-in-a-lifetime culinary experience that transforms a simple roast duck into a symphony of silken textures and complex, savory notes.
🥗 Ingredients
The Duck
- 1 whole Challans Duck (approximately 2kg, traditionally asphyxiated to retain blood)
- 1 tablespoon Kosher Salt
- 1 teaspoon Black Pepper (freshly cracked)
The Rouennaise Sauce Base
- 2 pieces Duck Livers (cleaned and finely minced into a paste)
- 60 ml Cognac (high quality V.S.O.P.)
- 250 ml Red Wine (Bordeaux or Burgundy) (a full-bodied dry red)
- 100 ml Duck Stock (highly reduced and gelatinous)
- 50 grams Unsalted Butter (cold and cubed)
- 1 piece Shallot (very finely minced)
Finishing Touches
- 1 teaspoon Lemon Juice (to cut the richness)
- 1 pinch Nutmeg (freshly grated)
👨🍳 Instructions
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1
Preheat your oven to 230°C (450°F). Pat the duck completely dry with paper towels to ensure a crisp skin.
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2
Season the duck generously with salt and pepper inside and out. Prick the skin lightly with a needle, being careful not to pierce the meat, to help the fat render.
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3
Roast the duck for exactly 20 minutes. The goal is a 'sanglant' or rare finish; the meat must remain very undercooked as it will be finished in the sauce later.
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4
Remove the duck from the oven and let it rest for 5 minutes. While resting, prepare your duck press and a silver or copper flambé pan.
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5
Carve the breasts (magrets) and the legs from the carcass. Set the breasts aside and return the legs to the oven to continue cooking until tender (about 15 more minutes).
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6
Chop the remaining carcass (bones and skin) into small pieces that will fit into the cylinder of the duck press.
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7
Place the carcass pieces into the press. Turn the wheel slowly and firmly to extract all the juices and marrow into a collection bowl. This 'jus' is the soul of the dish.
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8
In a sauté pan over medium heat, sweat the minced shallots in a small knob of butter until translucent.
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9
Add the red wine and reduce by half. Stir in the duck stock and the minced duck liver paste, whisking constantly to incorporate.
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10
Pour in the extracted duck juices from the press. Maintain a very low simmer; do not let the sauce boil or the blood will coagulate and the sauce will break.
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11
Add the Cognac and, if feeling adventurous, carefully ignite it with a long match to flambé, allowing the alcohol to burn off.
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12
Thinly slice the rare duck breasts into medallions (aiguillettes) and place them into the warm sauce to heat through for 2-3 minutes.
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13
Whisk in the remaining cold butter one cube at a time to create a glossy, emulsified finish. Season with a squeeze of lemon and a pinch of nutmeg.
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14
Plate the sliced breasts immediately, nappé (coat) generously with the rich sauce, and serve the fully cooked legs on the side or as a second course.
💡 Chef's Tips
Always use a high-quality duck; a 'Canard de Challans' is traditional because it is smothered rather than bled, keeping the juices in the meat. Never let the sauce boil once the pressed juices are added, or you will lose the silky texture and end up with grainy bits. If you don't own a silver duck press, you can use a heavy-duty potato ricer or a sturdy chinois and a pestle, though it lacks the ceremony. Ensure your red wine is of drinkable quality; a cheap wine will make the sauce bitter and acidic. Prepare all your equipment beforehand; this dish is about the 'spectacle' and timing is critical for the temperature of the meat.
🍽️ Serving Suggestions
Pair with a mature Grand Cru Bordeaux or a robust Burgundy to match the intensity of the sauce. Serve alongside Pommes Soufflées for a classic, airy Parisian accompaniment. A simple watercress salad with a sharp vinaigrette helps cleanse the palate between rich bites. For the second course, serve the legs with a small portion of wild mushroom risotto. Finish the meal with a light fruit sorbet to balance the decadence of the duck.