📝 About This Recipe
Originally immortalized by the legendary Tour d’Argent in Paris, Caneton à la Presse is the pinnacle of French haute cuisine. This theatrical dish features a young duckling roasted rare, where the carcass is then pressed to extract the vital juices that form a rich, velvety, and deeply savory blood sauce. It is a decadent celebration of technique and tradition, offering a flavor profile that is incomparable in its intensity and elegance.
🥗 Ingredients
The Bird
- 1 whole Challans Duckling (approx. 4-5 lbs, traditionally dispatched by asphyxiation to retain blood)
- 1 tablespoon Sea Salt (fine)
- 1 teaspoon Black Pepper (freshly cracked)
The Sauce Base
- 1 piece Duck Liver (from the duck, finely minced into a paste)
- 1.5 cups Red Wine (Bordeaux or Burgundy) (high quality)
- 2 ounces Cognac (for deglazing and flambéing)
- 1/2 cup Madeira or Port (fortified wine)
- 1 cup Duck Stock (rich and reduced)
The Liaison and Finish
- 3 tablespoons Unsalted Butter (cold and cubed)
- 1/2 teaspoon Lemon Juice (to cut the richness)
👨🍳 Instructions
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1
Preheat your oven to 450°F (230°C). Season the duck skin generously with salt and pepper, but do not prick the skin as you want to keep the juices inside.
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2
Roast the duck for exactly 20 minutes. The goal is a bird that is very rare—the meat should be barely warm and the blood still fluid.
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3
Remove the duck from the oven and let it rest for 5 minutes. In a silver platter or carving board, remove the legs and wings; set these aside to be grilled or further roasted for a second course.
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4
Carefully slice the breast meat (magret) into thin, elegant longitudinal slices. Arrange them on a warm serving platter and cover tightly with foil to keep warm.
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5
Chop the remaining carcass (including the neck and heart) into small chunks that will fit into your duck press.
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6
Place the carcass pieces into the well of the duck press. Slowly turn the wheel to apply immense pressure, collecting the extracted blood and juices into a silver bowl or saucepan.
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7
In a shallow sauté pan (traditionally a silver 'réchaud' over a spirit lamp), add the red wine and Madeira. Reduce by half over medium-high heat.
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8
Add the minced duck liver paste to the wine reduction, whisking constantly to incorporate and thicken the base.
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9
Pour in the Cognac and, if using a gas flame, carefully tilt the pan to flambé. Let the alcohol burn off for a deeper flavor profile.
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10
Lower the heat to a simmer and slowly whisk in the extracted duck blood and juices. It is vital not to boil the sauce from this point on, or the blood will curdle.
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11
Whisk in the duck stock and continue to stir until the sauce coats the back of a spoon (nappe consistency). The sauce should be dark, glossy, and thick.
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12
Whisk in the cold butter cubes one by one to give the sauce a mirror-like sheen. Add the lemon juice and adjust seasoning with salt and pepper.
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13
Pour the finished sauce over the reserved duck breast slices. Serve immediately while the sauce is at its velvety peak.
💡 Chef's Tips
Use a 'Canard de Challans' if possible, as these ducks are traditionally caught in a way that preserves the blood necessary for the sauce. Never let the sauce boil once the blood has been added; treat it like a delicate custard to prevent graininess. If you don't own a silver duck press, a heavy-duty potato ricer can work in a pinch, though the extraction will be less efficient. Ensure your serving plates are very warm, as this rich sauce thickens quickly as it cools. Always use a high-quality wine that you would enjoy drinking, as the reduction intensifies all flavors.
🍽️ Serving Suggestions
Pair with a robust Red Burgundy or a mature Bordeaux to stand up to the richness of the sauce. Serve alongside 'Pommes Soufflées' for a classic, airy textural contrast. A simple side of braised celery or glazed turnips provides a needed bitterness to balance the fat. Follow the breast course with a small salad of bitter greens to cleanse the palate before serving the grilled legs.