Pressed duck

Pressed duck refers to a spectacular preparation in which the roasted carcass is pressed in a silver apparatus to extract the blood and juices, the base of a sauce mounted with wine and cognac before the guest. Codified in the late nineteenth century by Frederic Delair at La Tour d'Argent in Paris, the dish comes with a numbered certificate issued for each bird served. The ritual demands carving and reduction performed entirely in the dining room.