The Lemon Fool

88V8 wrote:Do Fools still use pressure cookers?

Yes, an Aeternum

gpadsa

johnstevens77 wrote:I thought someone was going to post about Canard a la Press!

Last did that at Gleneagles Hotel in 1967.

john

Fascinating!!

"First, a duck (preferably young and plump)[4] is asphyxiated to retain the blood. The duck is then partially roasted. Its liver is ground and seasoned, then the legs and breast are removed.

The remaining carcass (including other meat, bones, and skin) is then put in a specially-designed press, similar to a wine press. Pressure is then applied to extract duck blood and other juices from the carcass. The extract is thickened and flavoured with the duck's liver, butter, and cognac, and then combined with the breast to finish cooking."

https://en.wikipedia.org/wiki/Pressed_duck

"Other juices" sounds a bit worrying....

Mike4 wrote:"First, a duck (preferably young and plump)[4] is asphyxiated to retain the blood. The duck is then partially roasted. Its liver is ground and seasoned, then the legs and breast are removed.

Hung, drawn and quartered, then, but with an intermediate fire stage for added sophistication? Hieronymus Bosch would have loved it.

BJ|

My Gran (born 1871) always used to say that a duck was a foolish bird - too much for one and not enough for 2, I presume she meant as a roast. We have acquired a Ninja which has a pressure cooking setting and I must admit this gets used a lot.

R6