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Can I roast a duck MR and then carve the breast, then finish roasting to well done for the legs?
That is a very traditional French method going back to Escoffier if I recall correctly. They would roast the duck to medium rare, present it table side, carve off the breasts and serve, take the legs back to finish cooking and then shove the rest of the carcass in a press to squeeze out all of the blood, jus, and flavour for a sauce.Can I roast a duck MR and then carve the breast, then finish roasting to well done for the legs?
It sounds like you may be talking about "Canard au sang"? If it is, then that's not exactly the technique you're describing: the duck is roasted whole, then all meat (breasts and legs alike) taken off the carcass, then the carcass squeezed to make the sauce.That is a very traditional French method going back to Escoffier if I recall correctly. They would roast the duck to medium rare, present it table side, carve off the breasts and serve, take the legs back to finish cooking and then shove the rest of the carcass in a press to squeeze out all of the blood, jus, and flavour for a sauce.
Yes, I was talking about Canard au sang or Canard a la presse. Yes, your description is correct. I typed my post rather quickly while looking for the video and realized it is misleading. I did not mean to suggest that the pressing came after the finishing of the legs.It sounds like you may be talking about "Canard au sang"? If it is, then that's not exactly the technique you're describing: the duck is roasted whole, then all meat (breasts and legs alike) taken off the carcass, then the carcass squeezed to make the sauce.
I know of traditional French techniques where the legs are taken off the raw duck and cooked separately from the breasts which are still attached to the carcass, however I don't know of any French techniques where the duck is roasted whole then at some point the breasts are carved off while the legs continue roasting. It obviously does not mean it can't be done!
Yeah, Michel Roux is fun. It's so weird seeing such a well-pedigreed French chef with a British accent.Cool video! I didn't see it when I posted my last reply.![]()