Pressed duck

Pressed duck is a traditional French dish. The duck is strangled so as to retain its bodily fluids. It’s then semi-roasted, legs, breast, and liver removed. The rest of the carcass is then placed in a special duck press to extract the liquids and marrow from the duck to serve as a sauce over the cooked breast. The dish was created at the Tour d’Argent restaurant in Paris in the 19th century. Soon after, it didn’t take long for duck presses to make their way into home kitchens.