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This wonderful recipe was created at the
beginning of the 19th century by a restaurateur
from Rouen named Mèchenet. This recipe for
pressed duck owed much of its success to the
Duke of Chartres, who commended it highly in
Paris. When the renowned cook Frèdèric took
over the restaurant La Tour d' Argent, he began
numbering all the pressed ducks that he served,
intending to make the dish the specialty of his
restaurant. By the end of 1996, a million had
been served; #328 was served to Edward Vll,
the Prince of Wales. In 1890, #33,642 was
provided for Theodore Roosevelt and #253,652
for Charlie Chaplin.
Pressed duck is prepared in front of the customer.
Thin slices of breast are cut from the bird and
placed in a dish of well-reduced red wine standing
on a hotplate. The rest of the duck except for the
legs, which are served grilled, is pressed in a
special screw press. The juice obtained is
flavoured with Cognac, thickened with butter
and poured over the aiguillettes, (the slices
of breast) which finish cooking in the sauce.
(FROM: LAROUSSE GASTRONOMIQUE)
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