Polydish city guide
Best Pressed duck in New York
“Duck parts in a sauce of blood and bone marrow, extracted by press. Rouen's 19th-century contribution to elegance.”
What the real thing tastes like
Pressed duck (French: canard à la presse, caneton à la presse, canard à la rouennaise, caneton à la rouennaise or canard au sang) is a traditional French dish. The complex dish is a specialty of Rouen and its creation attributed to an innkeeper from the city of Duclair. Since the 19th century, it has also been a specialty of the Tour d'Argent restaurant in Paris where it is formally known as the Caneton Tour d'Argent (Tour d'Argent duckling). It consists of various parts of a duck served in a sauce of its blood and bone marrow, which is extracted by way of a press. It has been considered "the height of elegance".
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Pressed duck emerges from 19th-century Rouen as a study in deliberate complexity—duck parts bathed in a sauce built from the bird's own blood and bone marrow, coaxed out through a mechanical press. Born in a Duclair inn and enshrined at Paris's Tour d'Argent, it's a dish that demands technique and commitment, rewarding both with flavors that fold the duck back onto itself.
Order it here when it has
- height of elegance
- complex technique
- historic pedigree
- concentrated flavor
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