Pressed duck

Pressed duck (French:Canard à la presse, Caneton à la presse, Caneton Tour d'Argent, or canard au sang) is a traditional French dish. The complex dish was developed in the 19th century in the Tour d'Argent restaurant in Paris, France, and 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. It has been considered "the height of elegance."

单词	Duck press
释义	Duck press 原声例句十字小溪（下） In the matter of cooking ducks, I am in violent opposition to the pretendedly Epicurean school of raw bloody duck whisked through a duck press. The advice to " run your duck through a very hot oven" leaves me shuddering. 在烹饪鸭子的问题上，我强烈反对假装的伊壁鸠鲁学派的生血鸭子通过压鸭机快速搅拌。 “让你的鸭子穿过非常热的烤箱”的建议让我不寒而栗。英语百科 Pressed duck Pressed duck (French:Canard à la presse, Caneton à la presse, Caneton Tour d'Argent, or canard au sang) is a traditional French dish. The complex dish was developed in the 19th century in the Tour d'Argent restaurant in Paris, France, and 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. It has been considered "the height of elegance."
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Duck press

Pressed duck