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Duck “à la Duck “à la Presse” Presse”

Tour d'ArgentTour d'Argent

MasterclassMasterclass

15, quai de la Tournelle15, quai de la Tournelle75005 Paris75005 Paris

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ObjectivesObjectives

La Tour d’Argent HistoryLa Tour d’Argent History La Tour d’Argent restaurant descriptionLa Tour d’Argent restaurant description The origins of The duck “a la presse” The origins of The duck “a la presse” Duck recipe and demonstrationDuck recipe and demonstration TastingTasting Evaluated feedbackEvaluated feedback

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La Tour D’Argent La Tour D’Argent HistoryHistory

15, quai de la Tournelle15, quai de la Tournelle75005 Paris75005 Paris

426 years old 426 years old restaurantrestaurant

One of the most One of the most famous in the worldfamous in the world

““Ratatouille” was based Ratatouille” was based on La Tour d’Argenton La Tour d’Argent

Ground floor is a Ground floor is a museum of the table museum of the table (1867)(1867)

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HistoryHistory

1964 – 400.000 1964 – 400.000 bottles of wines in bottles of wines in the cellarsthe cellars

1982 – La Tour 1982 – La Tour d’Argent celebrated d’Argent celebrated its 400 years of its 400 years of youthyouth

1990 – the numbered 1990 – the numbered duckling celebrated duckling celebrated 100 years of 100 years of existenceexistence

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La Tour D’Argent RestaurantLa Tour D’Argent Restaurant

In 1890 – The famous In 1890 – The famous Frederic Delair Frederic Delair created the ritual of created the ritual of the “Canard au Sang”the “Canard au Sang”

Frederic decided to Frederic decided to number each duck number each duck and present the tag to and present the tag to the dinerthe diner

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Number of Duck SoldNumber of Duck Sold

1929: 100 000 duck1929: 100 000 duck 1949: 200 0001949: 200 000 1961: 300 0001961: 300 000 1976: 500 0001976: 500 000 2003: 1000 0002003: 1000 000

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Origins of the Duck “a La Origins of the Duck “a La Presse”Presse”

Spanish Emigrants arrived on the coasts Spanish Emigrants arrived on the coasts of the Vendee, France (Challans)of the Vendee, France (Challans)

They captured wild ducks and They captured wild ducks and domesticated themdomesticated them

These ducks are called Duck ChallandaisThese ducks are called Duck Challandais They are supplied by “Maison Burgaud”They are supplied by “Maison Burgaud” A silver duck press cost about £7 000A silver duck press cost about £7 000

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Which duck?Which duck?

Six to ten weeks old Six to ten weeks old from Challansfrom Challans

Smothered then Smothered then pluckedplucked

Roasted for 20 Roasted for 20 minutesminutes

Presented to the Presented to the guestguest

Served in two servicesServed in two services

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Carve the Breast Carve the Breast

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Take the Legs offTake the Legs off

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Add the Old Madeira and the Add the Old Madeira and the Cognac to the duck’s LiverCognac to the duck’s Liver

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Add the Duck Stock Add the Duck Stock and the duck’s Bloodand the duck’s Blood

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Let the sauce reduce Let the sauce reduce

Add the duck’s breast Add the duck’s breast to the sauce and let it to the sauce and let it cook for at least 20 cook for at least 20 minutes.minutes.

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Pass the sauce in a SievePass the sauce in a Sieve

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Serve the Duck in Two ServicesServe the Duck in Two Services

Breasts are cooked in Breasts are cooked in Old Madeira, cognac, Old Madeira, cognac, and the essence of and the essence of pressed duck pressed duck carcasse. Served with carcasse. Served with Pommes souffleesPommes soufflees

The legs are The legs are presented afterwards presented afterwards with a saladwith a salad

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Famous Duck DishesFamous Duck Dishes

Pressed duckling Pressed duckling “Tour D’Argent”“Tour D’Argent”

Duckling with Orange Duckling with Orange saucesauce

Seasonal duckling Seasonal duckling Duckling with green Duckling with green

pepper corn saucepepper corn sauce Duckling with Duckling with

Burgundy wine sauceBurgundy wine sauce