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A utensil used to remove juices from the meat and carcass of a whole duck after it has been cooked. The juices are used to season the slices when served. The duck is typically cooked for 20 to 30 minutes and then the breast is removed for slicing. The remaining meat, such as the legs and carcass are placed in a steel or brass press with a handle and shaft or screw mechanism that applies pressure to the meat. As the meat and carcass is pressed, the juices are collected in an adjoining container and blended with red wine, brandy or cognac. The mixture is then poured over the sliced meat to create a dish known as "pressed duck."
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Duck Press term - Related Content |
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| A sweet and sour sauce that is prepared from a combination of dried plums and apricots, vinegar, sugar, and spices to be served as a condiment with cooked duck or pork. A common ... |
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| The process, when making wine, of pressing the juice out of grape skins. |
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| A variety of egg that comes from a duck, which is typically raised for its meat and feathers. A duck egg is similar to a chicken egg with a few differences. In the duck egg, the ... |
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| A variety of waterfowl that may be wild and considered to be a game bird, or a type of duck domesticated and raised for food purposes. One of the most common types of wild ducks ... |
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| A process that is used to extract oil from fruits, nuts, and seeds. Expeller pressing is similar to cold pressing except that extreme pressure is added during the pressing. As ... |
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| Roast duck breast makes this attractive salad a special treat for an elegant dinner party or luncheon. |
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| Roasting a breast of duck provides a rich, delicious meal for a special occasion. The sweet and mildly tart sauce enhances the flavor of the duck. |
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| The rich, deep flavor of the roasted duck is enhanced by the sweetness of the red current sauce. |
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