This dish is an ode to the Canard à la presse from the Tour d’Argent restaurant in Paris. The ducks used in this dish are ‘blood ducks’. They are captured and processed for your order. To be able to prepare this dish, no cuts may be made in the duck.
The entire roasted duck arrives at the table, where it is further processed. Cognac, the intestines, blood and bone marrow are transformed at the table into a sauce of unequalled flavour and intensity, which is then served over the fillets. The duck is naturally served with your choice of prepared potatoes. It is a dish which displays the level of craftsmanship of the kitchen staff as well as the abilities of the serving staff.