Duck Tour d'Argent (page 2 of 2) Home
Probably the most spectacular
classical French recipe, le canard à la presse
, here made at La Tour d'Argent, a Paris restaurant open since the 16h century
Consommé is added to the press to help get the canard's liquefied innards out.
A glass of Fine the Champagne is added, then the sauce is salted and peppered.
The sauce is mixed, heated a little, then filtered using a fine chinois.
They let the sauce reduce on a flame until it thickens. I believe
the blood coagulates and gives it its blackish, heavy texture.
The magrets are served covered in the sauce. The ducks' thighs
continue to cook while you eat and they come in a second service,
the bill comes. At lunch this dish costs about 70€ per person, not as
expensive as some people think but still a rather pricey meal. Dinner
time is much more expensive I'm told. The restaurant's location, view
and decor and just unbeatable. You have to come once.
The restaurant's logo and motto "La Tour d'argent poinct ne leurre" - "The Silver Tower Doth Not Deceive".
La Tour d'Argent
+33 (0) 1 43 54 23 31
15-17 Quai de Tournelle
«One of the weirdest recipe French cuisine has to offer (not for the faint of heart!) » Teamasters 26/01/2007
«Don't tell me the French aren't brave. Any nation that would eat something like this clearly has some steel in its spine.» Angry Little Tank 25/03/2007
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If you do this recipe at home please let me know how it worked for you by submitting a comment or send me a picture if you can. Thanks!