Wednesday, May 21, 2014

King + Duke's duck press in action

Posted By on Wed, May 21, 2014 at 9:01 AM

Chances are slim that you've ever tried duck à la presse, aka canard au sang, aka canard à la Rouennaise, aka that fancy duck dish made famous in Paris where they cart out an elaborate Medieval-torture-looking device and squeeze the bejeezus out of a duck carcass to make a rich and flavorful sauce that is absolutely delicious and costs hundreds of dollars. No? Haven't tried that? I didn't think so. But chef Joe Schafer at King + Duke is hoping to change that in a uniquely local way.

The majority of people who have tried this dish have done so at Paris' renowned La Tour d'Argent, where it becomes an elaborate, multi-act spectacle. The star of the show is, of course, the press. In La Tour d'Argent's case, it's a silver sculpture of a device that would be at home in any fine museum, manned by staff clad in tuxedo who elegantly turn and tighten the press upon the partially cooked duck to extract the juices into a waiting sauce pan. There are flames and flourishes and a test of your credit card limit at the end of the evening. Oh, and every diner who orders the duck is awarded a numbered card showing exactly where that duck stands in a great lineage of ducks served to well-heeled patrons. If you went today and ordered one, you'd be number 1,131,515.

Continue reading "Duck à la presse at King + Duke" here.

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