Pressed duck is a duck dish. In French, it is also known variously as: Caneton au sang, Canard à la presse, Caneton à la presse, and Caneton Tour d’Argent. It consists of duck served in a sauce of duck blood. A few restaurants in France are famous for it. One is La Couronne restaurant in…
Duck
Peking Duck
Peking Duck is a roast duck dish, rather than a bird. The bird of similar name is Pekin Duck. It also happens to the duck almost always used for this dish, in China at least. The full name is of the dish is Peking Roast Duck. The dish, which originated in north-eastern China, is really…
Mock Duck
Mock Duck is not a bird; it is a recipe. There are two main concepts of what “Mock Duck” means; both are completely different to each other. [Ed: See also Northumbrian Duck, which is more elaborate than either of these.] Asian Mock Duck Skin This is an Asian food item meant to look like brownish…
Northumbrian Duck
Northumbrian duck is not a duck, as in a bird, at all. It is actually a recipe for lamb, cooked and shaped to look like a duck decoy on a platter. To make it, you use a special cut of a shoulder of lamb. The shoulder is first cut with an extra 2 inches (5…
Cantonese Pressed Duck
Cantonese pressed duck is a Chinese duck dish. To make it, a duck carcass is seasoned and steamed, then deboned, then flattened out to about 3/4 inch (1.9 cm) thick, then steamed again, then deep fried just before serving. The meat is either served hot and sliced with a sauce, or cold and shredded on…
Shrewsbury Sauce Recipe
You make this in a roasting pan while what you have roasted is resting on a carving board, covered.
Turducken
Turducken Roll © Michelle Mattern A Turducken (aka Turducken Roll) consists of rolled-up meat from three deboned birds: a chicken, a duck and a turkey, in ascending order of size. The chicken is stuffed inside the duck, which in turn is stuffed inside the turkey. Turducken is considered a novelty or an extravagance still, and…
Duck Eggs
Duck Eggs © Denzil Green Duck eggs are used a great deal in Asia. They are used far less commonly in Europe, and even less so in North America. Duck eggs have shells that are a bit more porous than chicken eggs. At the same time, they are a bit less brittle than chicken eggs,…
Sauce Bigarade Recipe (Easy)
This is a modern take on the classic orange sauce to serve with Duck or trout. A more traditional Sauce Bigarade would be based on sugar and vinegar, use veal stock or braising juices, not use any liqueur, and not use flour or butter.