Quote:
Originally Posted by amoeba
I know Daniel Boulud in NYC has a duck press but not sure if that's even on the menu these days. I don't know of any restaurant in Vegas that serves it but honestly it's such a classic dish that it almost requires a certain setting to go along with it, and I'm not sure Vegas is that setting. I would just try I hit up La tour Argent next time you are in Paris.
Also, is the asphyxiation thing for real? I always thought it was pressed after being roasted and having the meat removed. I can't imagine seeing the bird get killed tables increasing appetite. Wouldn't it also drastically increase the amount of waiting time?
my only experience trying pressed duck was as a member/guest of small food & wine society. sort of like a chaines du rotisseurs event except the member who organized it was a rather high functioning sociopath. they presented the live ducks,did one of them in, plucked & butchered it for demonstration purposes before sending it to the kitchen where iirc they were roasted. a couple hours later they were brought out, butchered some more, pressed & the breasts i believe got sauteed with the liquid (marrow,blood,organs etc..) plus cognac & thickened with lots of butter.