Pressed duck

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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