Canard a la Presse - Pressed Duck (Canard Au Sang) 2 Stars Michelin Chef Show in Paris France

Pressed Duck -Canard a la Presse - (Canard Au Sang) 2 Star Michelin Restaurant Maison Rostang - Chef Show in Paris French Restaurant
Pressed duck (French: Canard à la presse or Canard au sang) is a traditional French dish. The complex dish is a specialty of Rouen and its creation attributed to an innkeeper from the city of Duclair. It consists of various parts of a duck served in a sauce of its blood and bone marrow, which is extracted by way of a press. It has been considered "the height of elegance."
Traditionally, pressed duck is prepared like this: The duck is strangled so as to retain as much blood as possible. After plucking feathers, burning hairs, scoring the carcass, and seasoning with fleur de sel, you roast the duck whole and rare with its innards intact. Basically put the duck (without the breasts and legs) into custom-made duck press ( made of real silver), The increasing pressure of the crank plate compacts the duck until its bones are pulverized, the organs liquified, and the carcass blood, juices and marrow out of the duck, all of which sluice through a small spout in the duck press and are collected in a pan mixed with sauce cooking of reduced Madeira, butter, and cognac. after put the sauce of the plate and the thin slices cut of duck breast.
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[@royc5458]

It is past midnight, I've got a busy day ahead and I'm watching with fascination as a Frenchman cuts duck.

[@aidanbarry7253]

me too buddy

[@zai7101]

First time to Michelin starred pressed duck show, very impressed.

[@gabrielebianchi161]

I like when they put the blood in the sauce! 🥰

[@jordyb57]

It’s myoglobin, not blood

[@fellspoint9364]

Please inquire about the pressed ham. Although this dish requires one of the patrons to remove his trousers, it is spectacular.

[@HappyWaffle]

Interesting that Nicholas Beaumann himself is carving the duck table side when in most restaurants doing Canard a la presse this would be done by the Maitre' D.

[@GourmetBGourmet]

Yes we can see the good chef show.

[@nathanbrown8911]

Wow! The only other time I've seen Pressed Duck done was once by Julia Child. She took the separated legs....smeared them with Dijon Mustard and finished them in an oven. Delicious! Thanks for the video. Beautiful equipment BTW. I wonder what else it could be used for.

[@check4v]

As a torture device probably

[@GourmetBGourmet]

Canard a la presse pressed duck Michelin 2 stars restaurant chef show

[@nightfish1234]

Did you get the legs aswel?

[@edschell9411]

I'm not a chef. Is that duck fully cooked? I've never had it. Pressed duck looks better then the name would suggest.

[@crazycool1128]

I'd be a very happy man if I get such a generous portion of duck and sauce

[@TipidRecipes]

So cool chef show.

[@winniecass1182]

Really want to try pressed duck

[@alandom]

Thank you for uploading this, miss Michel Rostang and Paris so much! They also do an insanely good truffle sandwich and have an amazing collection of wines, which are great value for a Michelin starred restaurant. Can you go visit L'Ambroisie for us too?

[@GourmetBGourmet]

L Ambroisie is on our list, thanks to watching our videos

[@bobduvar]

Mon Dieu cette sauce ce doit être une tuerie !!! On doit lécher l'assiette à la fin ... Ce n'est pas possible autrement !

[@nullerrno]

Did the duck survive?

[@topnotchoss9624]

French chef show is cool

[@gandgpolaroid6406]

really impressive . I love ur channel . Is the best channel in KZbin about showing michel Starred Restaurant . Love from Italy

[@GourmetBGourmet]

Thanks, we have many other Michelin 1-3 stars videos, you can click our Michelin list.

[@jetpark3743]

As we day French Perfection

[@YASTravelsEatsWell]

Very, very impressive! Being a big fan of any type of duck preparation this pressed duck version looked superb! Hold the Peking-style duck for now!

[@vanguard4065]

all of my curiosity with haute cuisine comes from the show threes Company. I just saw an episode where they mentioned pressed duck

[@omostim2385]

I feel like I would’ve wanted all that extra gravy🤗🙈

[@ThePrissy11]

Lovely. Was the duck perhaps a bit underdone?

[@GourmetBGourmet]

Yes, is middle rare. Is the restaurant signature dish Canard Au Sang.

[@michaelbenenson]

Is this a different place to the Rue D'Argent, or is it the same renamed?

[@GourmetBGourmet]

Difference place, the restaurant name called Maison Rostang in Paris

[@butteredbeanz]

Where did the legs go?

[@smallsmalls3889]

Better when it's done Infront of the Diners.

[@jeromewagschal9485]

I'm French and I have never heard of "Pressed duck"... Of course I've had roast duck and "confit de canard" many times in my life but the other way ?? Interesting...

[@josevilas4927]

Je pense que vous avez entendu parler du canard à l'orange et canard aux afrancesamiento francés, n'est-ce pas?

[@jeromewagschal9485]

@@josevilas4927 Le premier oui mais le deuxieme, non, jamais...Mais je suis sur que c'est tres bon...

[@lavoltare6307]

I am amazed he is not wearing a chefs hat, there is nothing worse than hair in your food.......

[@catabaticanabatic3800]

Paris France? Good job the title mentioned that else I'd have naturally thought that it was Paris, Texas. Talk about treating your audience as idiots.

[@Hugotje1]

Considering one of the audience members (you) is having a hissy-fit in the comments over the description of the video, I feel like they gauged the mental maturity of the watchers pretty well.

[@smallsmalls3889]

This is totally wrong.