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pressed duck (uncountable)

  1. A traditional French dish consisting of various parts of a duck served in a sauce of its blood and bone marrow, which are extracted by way of a press.
    • 1907, The Scrap Book, volume 4, page 573:
      In Paris, one of the oldest and most picturesque of the master restaurateurs is certainly Frédéric Delair, now nearly seventy years of age. At his remarkable little restaurant, La Tour d'Argent, at 15 Quai de la Tournelle, he still serves his renowned pressed duck and the four or five other dishes which have made his name familiar all over the world.
    • 1909 January 20, “The fame of a dish”, in Printers' Ink, page 93:
      In Paris there is a dingy café 'way down in the Latin Quarter run by an old man by the name of Frederick, who serves pressed duck. Americans flock to Frederick's at $4.00 a plate.
    • 2013, Sanford D'Amato, Good Stock: Life on a Low Simmer:
      As students we were shown the correct pressed duck presentation during a tableside class by Monsieur Bernard, the Escoffier Room maître d'.

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