I'm just curious. Julia Child has a recipe called "Designer duck" that she says "approximates the classic treatment" of pressed duck, with roasted legs, sauteed breast and skin cracklings, each cooked separately. Nothing is pressed as far as I can tell. Then I saw someone on Iron Chef using what they called a duck press to press all the juice and marrow out of a raw duck carcass. Not a pretty sight. I can't figure out what one would have to do with the other.
Question: Does anyone know what pressed duck, or a duck press is? >>
- Thread starter joe
- Start date
lin_in_seattle
Well-known member
I usually iron my ducks to keep them looking nice and neat but....
"A Duck Press is used to press out the juice, which is used as seasoning over the meat slices.
Generally, the duck is cooked for around 20 minutes, the cooked breast meat is sliced for serving, and the partially cooked legs are finished cooking separately. The carcass is then pressed, together with some good red wine, brandy, etc., and the resulting juices poured over the slices."
And the site has pictures of some as well. Sur La Table has a nifty ones starting at only $1,995.
http://fantes.com/duck_press.htm
"A Duck Press is used to press out the juice, which is used as seasoning over the meat slices.
Generally, the duck is cooked for around 20 minutes, the cooked breast meat is sliced for serving, and the partially cooked legs are finished cooking separately. The carcass is then pressed, together with some good red wine, brandy, etc., and the resulting juices poured over the slices."
And the site has pictures of some as well. Sur La Table has a nifty ones starting at only $1,995.
http://fantes.com/duck_press.htm
lin_in_seattle
Well-known member
LOL...me too! I'm sure there are cheaper ones out there, but....
And their ducks all have registration numbers. La Tour d'Argent lost a Michelin star in 1999, the
year I decided their service was not up to par. I'm sure it was all my fault.
But such events are the cause of chef suicides.
However, I must say, it was definitely the finest duck I have EVER had.
year I decided their service was not up to par. I'm sure it was all my fault.
But such events are the cause of chef suicides.
However, I must say, it was definitely the finest duck I have EVER had.
michael-in-phoenix
Well-known member
It's amazing, what goes on.
So that's what goes on up at La Tour d'Argent! I'd heard about the numbering but not
the pressing.
We've been tempted to save up and eat there just once, but in the end we decide to eat for a week at bistros and brasseries instead. Or perhaps put a down payment on a little pied a terre with a view.
the pressing.
We've been tempted to save up and eat there just once, but in the end we decide to eat for a week at bistros and brasseries instead. Or perhaps put a down payment on a little pied a terre with a view.
Stick with the brasseries. Given the number of times you can eat well at them
and the charming ambience, they are such good value. And the wines are affordable.
The view is spectacular at La Tour d'Argent, however. Can't be beat. Maybe even better than Jules Verne.
If you do save up, I can recommend some better spots. But start saving now.
and the charming ambience, they are such good value. And the wines are affordable.
The view is spectacular at La Tour d'Argent, however. Can't be beat. Maybe even better than Jules Verne.
If you do save up, I can recommend some better spots. But start saving now.
Hehe, at my age and with interest rates what they are, I think such a savings >>
opportunity has passed me by! I'm condemned to a life of left-bank cafes, but if I win the lottery I'll be in touch!
Seriously, eating at La Tour might be worth it just to say I did. What would your other choices be, if money were no object?
I've noticed most of the Michelin-starred haute-cuisine restaurants in Paris are now attached to luxury hotels. It must be a really tough business to maintain.
opportunity has passed me by! I'm condemned to a life of left-bank cafes, but if I win the lottery I'll be in touch!
Seriously, eating at La Tour might be worth it just to say I did. What would your other choices be, if money were no object?
I've noticed most of the Michelin-starred haute-cuisine restaurants in Paris are now attached to luxury hotels. It must be a really tough business to maintain.
Since you asked, actually, I wouldn't go back to LTd'A . There are so many better spots and you
sure want to have the best experience when you have few opportunities.
I went to Guy Savoy 20+ years ago when he was just barely starting out. It was an experience because you just knew he was going to be a success. ANd of course, all that happened.
My all-time favourite is Taillevent. At one point it was known as one of the perhaps 5 best in the world. There is a lot of competition now, however. But you will be able to count on a spectacular dining experience there and wonderful wonderful service. (and the chief sommelier is a sweetheart)
A few years after it became my favourite, Lucas Carton took over as the 'hottest' in Paris, according to the Parisiens. Not mine, but theirs.
I think with Paris, you have to find out what is 'hot' at the very moment. Parisiens, in my experience, tend to change favourites every 2 years or so but they do so for good reason. And of course, it's not the tourist business that these restaurants have to rely on.
There are some restaurants that I would go to because of the kind of ambiance I was looking for that night. The food is all so divine anyway and generally the service is superb. for example, the Palais d'Elysee was a spectacular huge room absolutely filled with flowers and would do well for a less-private night when 'pretty' is in order.
A little tip is to book lunch instead of dinner. If you go to a restaurant that has a 3-month waiting period, you can normally get a lunch in just several weeks. The menu is the same.
Oh boy. NOw I have to start planning another trip.
and a lottery win.
don't know how helpful that is....I just think you have to do a little research when you know you're going. And, by the way, you can see the menus on their websites.
sure want to have the best experience when you have few opportunities.
I went to Guy Savoy 20+ years ago when he was just barely starting out. It was an experience because you just knew he was going to be a success. ANd of course, all that happened.
My all-time favourite is Taillevent. At one point it was known as one of the perhaps 5 best in the world. There is a lot of competition now, however. But you will be able to count on a spectacular dining experience there and wonderful wonderful service. (and the chief sommelier is a sweetheart)
A few years after it became my favourite, Lucas Carton took over as the 'hottest' in Paris, according to the Parisiens. Not mine, but theirs.
I think with Paris, you have to find out what is 'hot' at the very moment. Parisiens, in my experience, tend to change favourites every 2 years or so but they do so for good reason. And of course, it's not the tourist business that these restaurants have to rely on.
There are some restaurants that I would go to because of the kind of ambiance I was looking for that night. The food is all so divine anyway and generally the service is superb. for example, the Palais d'Elysee was a spectacular huge room absolutely filled with flowers and would do well for a less-private night when 'pretty' is in order.
A little tip is to book lunch instead of dinner. If you go to a restaurant that has a 3-month waiting period, you can normally get a lunch in just several weeks. The menu is the same.
Oh boy. NOw I have to start planning another trip.
and a lottery win.
don't know how helpful that is....I just think you have to do a little research when you know you're going. And, by the way, you can see the menus on their websites.