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Started By
Message
Canard a la presse
Posted on 1/25/18 at 6:37 am
Posted on 1/25/18 at 6:37 am
Anyone here own their own?
They have a wide range in price. $500-$15,000. I’m looking in the free to good home-$500 range.
Diego Masciaga of Waterside Inn Restaurant Prepares Canard a la Presse
What I want,
[PRICE*
$14,183.33
Collection : Silverplated on wood table, Reference : 8912, Catégorie : Holloware]
Probably what I’ll end up with,
They have a wide range in price. $500-$15,000. I’m looking in the free to good home-$500 range.
Diego Masciaga of Waterside Inn Restaurant Prepares Canard a la Presse
What I want,
[PRICE* $14,183.33
Collection : Silverplated on wood table, Reference : 8912, Catégorie : Holloware]
Probably what I’ll end up with,
5
Posted on 1/25/18 at 7:15 am to BRgetthenet
I saw one of these on No Reservations. What do you do with them?
Posted on 1/25/18 at 7:38 am to BRgetthenet
I have one just like that that I am selling for tree fiddy.
Posted on 1/25/18 at 7:41 am to BugAC
The name translates from French to say "Pressed Duck" or Duck Press.
You roast a duck. Trim the meat off. Put the carcass in this press. Turn the handle to squeeze/press/crush the shite out of the bones. All the juices are squeezed out into a pan. You use these juices to make a sauce.
Essentially it squeezes all the good stuff out of a carcass.
You roast a duck. Trim the meat off. Put the carcass in this press. Turn the handle to squeeze/press/crush the shite out of the bones. All the juices are squeezed out into a pan. You use these juices to make a sauce.
Essentially it squeezes all the good stuff out of a carcass.
This post was edited on 1/25/18 at 7:43 am
Posted on 1/25/18 at 7:51 am to BitBuster
~Traditionally, pressed duck is prepared like this: The duck is strangled so as to retain as much blood as possible. The legs are cut from the rest of the body, and thinly sliced pieces of the breast are cooked in a sauce of reduced Madeira, butter, and cognac. The rest of the carcass is partially cooked for 25-30 minutes and placed in a duck press, and the waiter screws the metal disc down to extract the liquids and marrow from the duck, onto the cooked breasts.
LINK
Posted on 1/25/18 at 8:04 am to BRgetthenet
I've inherited 2 of the $15,000 ones from my Oncle Pierre. We do pressed duck 3-4 times a month but lately have been using this one. Much cheaper, faster and honestly with a few modifications does a better job.
Posted on 1/25/18 at 8:10 am to BitBuster
quote:
crush the shite out of the bones
quote:
by BitBuster
Checks out
Posted on 1/25/18 at 9:03 am to BRgetthenet
Antoines has one. Supposedly, you can call and arrange to get the dish made there.
Posted on 1/25/18 at 9:07 am to LSUballs
North Richard Parish model, I see?
Posted on 1/25/18 at 9:13 am to BRgetthenet
Making a duck rochambeaux?
Posted on 1/25/18 at 9:27 am to BugAC
quote:
I saw one of these on No Reservations. What do you do with them?
Smash ducks.
Seriously.
Posted on 1/25/18 at 9:58 am to TigerstuckinMS
Posted on 1/25/18 at 10:09 am to BlackenedOut
quote:
BlackenedOut
You ever tried making it?
Posted on 1/25/18 at 10:55 am to OTIS2
quote:
North Richard Parish model, I see?
Damn right. Can press up to 6 ducks or 70 wheel bearings per hour.
Posted on 1/25/18 at 12:31 pm to BlackenedOut
I’ve got one of those. I was worried about the disc that does the pressing not being strong enough to handle all the torque.
Posted on 1/25/18 at 12:54 pm to BugAC
You presse a canard, duh
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