Caneton à la presse (Pressed Duck)
By Executive Chef Rainer Sigg, Adlon Restaurant, Berlin, Germany

Serves 2

Ingredients:
(Measurements in Grams)
1 tspn. Corn oil
1.6 kg Young duck (6-8 weeks, slaughtered in a traditional manner)
1 Small glass of Cognac
1 Glass of double Duck Bouillon
1 Glass of old Madeira
2 tbls. Strained Pâté de Foie Gras Parfait
TT truffle jus, lemon juice, salt, pepper (from the mill)

Procedure:
Preheat oven to 240 °C. Salt and pepper the duck, which has been prepared for roasting, inside and out. Roast for approximately 20 minutes. Then allow to rest for about 10 minutes, reserving the cooking juices.

In the meantime, finely purée the duck liver and work both this and the strained foie gras parfait into a uniform mixture. Add cognac, Madeira, and a splash of lemon juice. Mix well and season to taste.
Remove the legs from the duck and grill in the oven until done for the second course.

Remove the skin from the remaining duck, cut away the breast in diagonal slices, and lay on a silver platter spread with salt and pepper. Salt and pepper the breast once more.

Pass the carcasses and bouillon once or twice through a duck press. Stir the juice from the pressing with the liver mixture and the roasting juices of the duck until smooth, and coat the breast with it. Then heat while stirring constantly and pouring over the meat. The sauce should have the color and consistency of chocolate. Season to taste with salt, pepper, lemon juice, and truffle jus.

For the second course I recommend grilling the legs until crispy and serving with a winter salad, fresh black truffle, and grapes. In addition you can serve pommes soufflés.

Other Great Related Links:
The Aldon Hotel