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Anyone ever had pressed duck?
Posted on 4/27/22 at 9:08 pm
Posted on 4/27/22 at 9:08 pm
It’s one of the grand extravagances of French Cuisine. I’ve been intrigued by it ever since I saw one of those old Great Chefs episodes (the original GOAT restaurant cooking shows, btw) from Antoine’s years ago, where they brought out this 100 plus year old solid silver contraption, as pictured above, and squeezed out all the bloody juices from a duck carcass, like some medieval torture device to get what becomes the base of the sauce.
I’ve never had it, but I see it as sort of a bucket list item. I’ve seen the duck presses for sale in Paris, and one at the fancy art/antique place on Royal St recently. They start at like $3000 - all to make one component of a singular one-off dish.
It all seems so nuts. Anyone had it? Supposedly there are only a handful of places in France that still have it on the regular menu. I don’t know if any in the States. Bernard Guste, who did the Great Chefs Antoine’s thing back when, intimated then that you could special order it in advance there. I don’t think that’s the case anymore, though.
7
Posted on 4/27/22 at 10:25 pm to Y.A. Tittle
I have wanted it since I saw it on No Reservations
Posted on 4/27/22 at 10:30 pm to GEAUXT
Where’d he do it? Somewhere in France I guess?
Posted on 4/27/22 at 11:42 pm to Y.A. Tittle
I’ve never had it but I’ve wanted to try it ever since I saw the movie Who Is Killing The Great Chefs Of Europe? which is a great flick.
Posted on 4/28/22 at 3:52 am to Treacherous Cretin
IIRC, Restaurant Revolution has one of those contraptions.
Posted on 4/28/22 at 5:17 am to Y.A. Tittle
They still do it at Antoine’s. Or they did as of about a year ago.
Posted on 4/28/22 at 6:23 am to Y.A. Tittle
quote:
one of those old Great Chefs episodes (the original GOAT restaurant cooking shows, btw
Im going to pass on the pressed duck but im here to say that it was the GOAT cooking show. I still watch them on YouTube sometimes
Posted on 4/28/22 at 6:37 am to BlackenedOut
Have you had it there or anywhere else? You are one of the small handful here who I was thinking might have.
Posted on 4/28/22 at 7:00 am to Y.A. Tittle
Pretty sure it was at Daniel Bouloud’s restaurant in NYC
Posted on 4/28/22 at 9:02 am to Y.A. Tittle
I've seen those several times on various cooking shows. I'd definitely be interested in trying it, if ever given the chance. But I'm not going to seek it out; not a bucket list item for me.
Posted on 4/28/22 at 9:03 am to Y.A. Tittle
I went to La Tour d’Argent in Paris on a family trip primarily financed by my father which is why we ended up there. We had an amazing meal, got the numbered duck card and it was truly an experience. Everyone enjoyed going down into the cellar and viewing the vintage wines as well. It’s definitely a bucket list item but I’m lucky enough not to have to foot the bill.
Posted on 4/28/22 at 12:20 pm to lighter345
That's awesome. Do you know what number you had? My grandfather went in the 40's and was around #250,000. My dad still has the card. I want to go just to see the wine cellar.
Posted on 4/28/22 at 12:25 pm to Y.A. Tittle
Had it once in Paris about 20 years ago. Rare roasted duck is carved table side, then juice is pressed from remaining carcass. That juice + pre-made duck stock, butter, cognac, etc are quickly made into a sauce in a chaffing dish...lots of theater.
Somewhat similar is salmis of duck... recipes online. Rather than pressing carcass, you toast then boil it to make a nice sauce.
Prices for duck presses are absurd.
Somewhat similar is salmis of duck... recipes online. Rather than pressing carcass, you toast then boil it to make a nice sauce.
Prices for duck presses are absurd.
Posted on 4/28/22 at 3:09 pm to MobileJosh
Your grandfather and I are separated by a about a million ducks…#1,161,927.
Posted on 4/28/22 at 5:45 pm to Y.A. Tittle
I’ve had it at a friends house. I’ve not had it at Antoine’s but I know someone who did order it within last year.
Agree that Great Chefs was the GOAT of cooking shows. Still will watch one occasionally on YouTube every now and then. Have a bunch of the accompanying cookbooks. With that said there was a cooking show with the Joe Beef guys (or maybe in their cookbook) and they talk a lot about pressed duck. The real barrier to entry is the $2500 and up silver duck shaped torture device. But they realized that a simple sausage stuffer with a pressure wheel could also do the trick for like 1/10th the price. Basically this thing LINK
So if interested in trying it, you can probably do it at home.
Agree that Great Chefs was the GOAT of cooking shows. Still will watch one occasionally on YouTube every now and then. Have a bunch of the accompanying cookbooks. With that said there was a cooking show with the Joe Beef guys (or maybe in their cookbook) and they talk a lot about pressed duck. The real barrier to entry is the $2500 and up silver duck shaped torture device. But they realized that a simple sausage stuffer with a pressure wheel could also do the trick for like 1/10th the price. Basically this thing LINK
So if interested in trying it, you can probably do it at home.
This post was edited on 4/28/22 at 5:47 pm
Posted on 4/29/22 at 11:05 am to lighter345
quote:
La Tour d’Argent in Paris
Bucket list item for me, also.
Posted on 4/30/22 at 8:22 am to drjett
They do it at Tony's in Houston. It was good enough that I wont forget it. Highly recommend.
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