Canard à la Presse
As seen on TV
Which Show?
Who made this dish?
Matt's main: his take on the French classic canard à la presse (pressed duck). Duck breast served with a beetroot puree, barbecued cabbage and a confit duck-leg dumpling, with a red wine, orange and port duck sauce.
Matt: "My main course is a dish called canard a la presse, which is duck with a sauce made from squishing the carcass and getting all the juice out." He food-processed the carcass and squeezed the juice through muslin for an intense duck flavour, and tinted the dumpling dough pink with beetroot powder to fit the look of the plate.
Grace Dent: "Your duck breast is really exquisite. It's pink, the fat is rendered really beautifully, and that sauce is incredibly memorable and very multi-layered. But I've seen prettier dumplings and I think the filling could maybe be a little bit more seasoned. But overall, this is a great plate of food."
Anna Haugh: "Your sauce is extremely complex. It has a lovely texture, and the pairing of the beetroot and the cabbage is wonderful. I think I could eat this blindfolded and I'd know that you've cooked it... a sign of somebody developing a style. Well done."
