Duck Press, Silver Plated, Prestige Grand Hôtel

The duck press is used for a time-honored ritual that contributes to the pleasure of true gastronomy. First the duck is killed, not bled, then cooked for 15 minutes. It is presented this way to the guests, before the aiguillettes are cut from the breast fillet and flambeed with cognac. The drumsticks are cooked again and presented for the second helping. The carcass undergoes a strong pressing in the press. The blood expressed is mixed with the giblets, sieved, and reduced, before being thickened with Foie Gras.