Duck à la Presse
Duck à la Presse, also known as pressed duck or Canard à la Rouennaise, is a classic French haute cuisine dish originating from Rouen. It features a roasted duck that is then pressed in a specialized duck press to extract its rich juices, bones, and marrow, which are combined with the duck's liver, Cognac, and red wine to create a luxurious, velvety sauce served tableside.
🍽️ Nutrition at a glance
This dish is very high in protein and fat, with minimal carbohydrates, providing a dense source of iron, B vitamins, and collagen from the bones and marrow. A typical serving, including the sauce, can range from 600 to over 1000 calories, depending on the portion and richness of the preparation.
Nutrition breakdown
| Calories | 650 kcal |
| Protein | 45 g |
| Carbs | 3 g |
| Fat | 50 g |
| Fiber | 0 g |
| Sugar | 0 g |
| Sodium | 850 mg |
| Iron | 4.5 mg |
| Zinc | 5.2 mg |
| Selenium | 28 mcg |
| Vitamin B12 | 1.8 mcg |
| Niacin (B3) | 10 mg |
| Vitamin B6 | 0.8 mg |
| Phosphorus | 320 mg |
| Copper | 0.4 mg |
Per 1 duck press portion (approx. 250 g) · estimated, varies by recipe
💡 What's interesting
The theatrical tableside preparation using a specialized copper duck press is a hallmark of classic French service, making it as much a performance as a meal. Nutritionally, the sauce is a unique concentrate of nutrients extracted directly from the bones and organs, embodying a 'nose-to-tail' philosophy long before the term became popular.
