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	Pressed duck
释义	Pressed duck 原声例句飘（原版） Hams in wine, pressed duck, pate de foie gras, rare fruits in and out of season, were spread in profusion. 深红色的火腿、蒸鸭、肥鹅肚酱，各种罕见的应时和不应时的水果，满满地摆了一桌子。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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