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Canard a la Presse at Edulis

Edulis now owns a beautiful duck press. According to their twitter stream, you need to pre-order the canard a la presse (for 4 people) 3 weeks in advance.

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  1. Cool.

    I wonder if we can strangle the duck ourselves?

    1. 3 weeks??!! Are they waiting for the duck to fly from 'Bresse' - (a la 'La Tour D'Argent'?!) Ha!!!

      1 Reply
      1. re: Charles Yu

        The 3 week advance notice is probably due to the nature the duck is killed. It's strangled to retain the blood versus the traditional method of having it's throat slit in the abattoir.

      2. Funny I just watched an episode of The Layover last night which was the Paris one where Anthony bought a duck press. I wouldn't have known what this post was talking about unless I saw it.

        Not sure about the 3 week notice though!

        12 Replies
        1. re: ylsf

          It's creepy.

          "First, a duck (preferably young and plump and from Rouen) is strangled to retain its blood. The duck is then partially roasted. Its liver is ground and seasoned, then the legs and breast are removed.

          The remaining carcass (including other meat, bones, and skin) is then put in a specially-designed press, similar to a wine press. Pressure is then applied to extract duck blood and other juices from the carcass. The extract is thickened and flavoured with the duck's liver, butter, and cognac, and then combined with the breast to finish cooking."

          1. re: justxpete

            To be fair, if you describe any method for cooking a piece of meat in that much detail -- down to the way you've killed the animal -- it'll sound creepy.

            1. re: Michael N

              hmm... occasionally... but not as a standard. You'd probably have to go with go with Foie Gras or live frog for something equally as disturbing.

              1. re: justxpete

                check out this article with a few odd things to eat. The link is to page 9 of 10, with the live frog. Monkey brains is also on the list on page 7.

                http://travel.ca.msn.com/internationa...

                1. re: foodyDudey

                  No thanks. I watched the live frog thing once. It was unbelievably and unequivocally disgusting.

                2. re: justxpete

                  Really? Challenge accepted.

                  First, a chicken is hung by its legs, to better facilitate the draining of its blood after its throat is cut. Then, the freshly killed body is dunked into a scalding hot bath to separate the feathers from the skin. Its head and feet are sliced from its body, and its internal organs are scooped out, set aside to be used for other applications. The torso is bisected, removing and separating the most prized chunks of the body. Finally, the disembodied breasts and thighs are dredged in a mixture of flour and spices and dropped in piping hot oil until the exposed skin blisters and sizzles and becomes crisp, and the flesh is fully cooked down to the bone.

                  What? It's just fried chicken. Watch out or I'll describe hamburgers next. ;)

                  1. re: Michael N

                    Strike One!

                    (And I don't think describing things that are generally common knowledge are going to work, ps!)

                    1. re: justxpete

                      Which part is substantially creepier? The strangling? I'd say cutting an animal's throat while it's hanging by its feet is just as creepy. The crushing? Is that really creepier than dropping it in a vat of hot oil? Or are you just more used to the latter? The sauce? Is that really much different than the turkey gravy that most of us just ate a couple of weeks ago?

                      I'm not saying it's NOT creepy, I'm just saying that eating an animal -- in any context -- is a nasty business. Not that I'd ever become a vegetarian, mind you. But it is.

                      1. re: Michael N

                        The general killing of an animal isn't overly disturbing to me - but the process of choking a duck and then 'pressing' said duck within a small enclosure to extract it's blood and other bodily fluids to then use as a sauce - nothing about that sounds like something I'd want to eat, personally.

                        If it doesn't seem abnormally more disturbing to you than other 'procedures', then so be it! :)

                        1. re: justxpete

                          Oh, well if it doesn't sound good to you that's a whole other issue entirely. I'm just saying that, objectively speaking, fried chicken with gravy and canard a la presse are about equal in their creepiness of killing/preparation. I think this kind of reaction is probably more ethnocentric than anything else (i.e. a person who has grown up with canard a la presse would have a much, much different perception of it).

                          1. re: Michael N

                            This is getting pretty far afield for a local board at this point, and we think both sides have been pretty clearly explained, so could we ask that you let this go here? Thanks!

                  2. re: justxpete

                    We butchered a live eel once at home. It was pretty bad. Google it if you've never seen it.

            2. To be fair, they haven't even gotten the thing up and running officially yet. They simply tweeted that they would "probably need about 3 weeks" advanced notice. I'm sure once they serve it for the first time, they will figure out the logistics.