Canard à la Presse

WE ARE THE ONLY RESTAURANT IN POLAND SERVING CANARD À LA PRESSE – AN ICONIC DISH OF CLASSIC FRENCH CUISINE FROM THE LATE 19TH CENTURY.

Canard à la Presse (also known as pressed duck or canard au sang) is a dish with a refined taste, but also a rich history and a unique preparation ritual. After cutting the breast from the roasted duck, the remaining carcass is pressed using a special press to extract the blood and juices known as the “essence of duck life,” which then form the basis for a rich sauce au sang. This sauce is seasoned with butter, cognac, and other ingredients.

The special duck press, often a work of art made of silver, is an integral part of the ceremony of preparing the dish at the guests’ table, making it a culinary spectacle. The dish has an excellent reputation and is still served in prestigious restaurants in France.

Recommended for 1-3 people

Served on Fridays and Saturdays, and on other days upon prior reservation.
Ask the staff about the availability of the dish. Prepared at the table, in front of guests. Waiting time: approx. 60 minutes. The duck is served with side dishes: Beetroot carpaccio, potato gratin, cognac jus sauce, salad composition

LINK TO VIDEO OF PREPARING THE DUCKI