The summary of ‘Canard à la Rouennaise à la Presse at Philippe Restaurant’

The video provides a detailed demonstration of preparing Canard à la Presse, a traditional French dish from Rouen in Normandy. The process begins with cooking the duck briefly on a rotisserie before searing and flambéing the breasts with brandy. A key element of the dish is the sauce, which is made from duck blood, liver purée, red wine, shallots, and brandy. The chef carefully presses the bones to extract the blood essential for the sauce. The final presentation includes the sliced duck breast, seasonal greens poached in red wine, a braised duck leg, celery puree, and the finished rich sauce, showcasing classic French culinary techniques.

00:00:00

In this part of the video, the presenter details the preparation of Canard à la Presse, a specialty from Rouen in Normandy. The dish begins with cooking duck in a rotisserie for 10 minutes, followed by a 10-minute rest. The rare duck breasts are then carved, pan-seared, and flambéed with brandy. The sauce, a unique blend of duck blood, liver purée, red wine, shallots, and brandy, is an essential component. The presenter emphasizes the classic nature of this French cuisine and returns to the kitchen to finish the duck breasts, season them with fleur-de-sel, and complete the sauce.

00:03:00

In this segment of the video, the chef prepares the sauce a la press. They cut the bone into pieces, noting its rare state, which provides the necessary blood for the sauce. After ensuring all the bone pieces are included and pressing out as much blood as possible, they finish the sauce. The base of the sauce consists of red wine, duck juices, a puree of duck liver, shallots, brandy, and red wine. They then mix in the blood from the bones and complete the sauce with fresh pepper and a bit of brandy.

00:06:00

In this segment of the video, the presenter focuses on finishing the dish by slicing the duck breast, which has been resting for about five minutes. The plate is described as suitable for two people and includes seasonal greens poached in red wine, a braised duck leg, a celery puree, and the sauce prepared earlier. The final dish is named “doug foto alla juanez alla press” and the presenter concludes with “bon appetit”.