Pressed duck

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.

[4] First, a duck (preferably young and plump)[5] is asphyxiated to retain the blood.

Duck presses tend to be substantial and heavy pieces of equipment, generally made of solid brass or iron.

The extract is thickened and flavoured with the duck's liver, butter, and cognac, then combined with the breast to finish cooking.