| 词条 | Pressed duck |
| 释义 |
PreparationFirst, a duck (preferably young and plump[4]) is asphyxiated to retain the 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. SauceOther ingredients that may be added to the sauce include foie gras, port wine, Madeira wine, and lemon. The breast is sliced and served with the sauce in a first serving; the legs are broiled and served as the next course.[5] Similar dishesThere is a Cantonese dish of the same name which has a completely different preparation. Blood is not used in this recipe, so the duck is slaughtered and bled as for any other regular preparation. The duck is seasoned and steamed, then deboned. The meat is then flattened, by press or rolling pin, to a uniform thickness of about 3/4 inch. The pressed/rolled duck meat is steamed again, to help keep its shape; then, deep-fried just before serving. The meat can be cut into portion sizes before or after the second steaming, but should already be portion sized at the time it is deep-fried so that it can be served immediately afterward. Cantonese pressed duck is also called Chinese pressed duck, steamed deep-fried pressed duck, and Wor Shu duck/Wor Shu Op.[6] See also
References1. ^{{cite web|url=http://www.rouentourisme.com/le-canard-a-la-rouennaise/ |title=Le canard à la rouennaise ou canard au sang |website=Rouentourisme.com}} 2. ^{{cite web|title=Frédéric Delair and the Numbered Duck|url=http://www.latourdargent.com/histoire?id_page=7|work=La Tour d'Argent -- history|accessdate=12 January 2013|deadurl=yes|archiveurl=https://web.archive.org/web/20130117214708/http://www.latourdargent.com/histoire?id_page=7|archivedate=17 January 2013|df=}} 3. ^"Pressed Duck a la Tour d'Argent," in {{Cite book | last = Tennant, Jr. | first = S.G.B. | authorlink = | coauthors = | title = Ducks & Geese | publisher = Willow Creek Press | date = 1999 | location = | page = 26 | url = https://books.google.com/books?id=n02rTRIj74EC&pg=PA26 | doi = | id = | isbn = 978-1-57223-202-0}} 4. ^Tennant, Ducks & Geese, 26. 5. ^"Pressed Duck a la Tour d'Argent," in {{Cite book | last = Peterson | first = James | authorlink = | coauthors = | title = Glorious French food: a fresh approach to the classics | publisher = John Wiley and Sons | date = 2002 | location = | page = 394 | url = https://books.google.com/books?id=EWSVpBheCnYC&pg=PT421 | doi = | id = | isbn = 978-0-471-44276-9}} 6. ^{{cite web|url=http://www.cooksinfo.com/cantonese-pressed-duck |title=Cantonese Pressed Duck |website=Cook's Info}} 3 : French cuisine|Duck dishes|Norman cuisine |
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