Deker,
Grant Achatz' new restaurant Next had a Paris 1906 themed menu with a duck dish that used a duck press to create one of the best sauces I have ever had. Not exactly something for the home but it would come in handy in a restaurant that serves large quantities of duck.
The person who wrote that aritcle ceratinly presented the device and it's use as only a giant D-bag could.
Must be one of those people that think meat is stores is harvested from low hanging branches by Santa's elves in the off-season.
a traditional way to do a salmis is to half roast the bird, carve the meat off, finish cooking it in the sauce, and then finish the sauce with the juice from the press and any liver
That sounds a tad gruesome, yet very tasty. :lol2:
meat is gruesome. Thickening sauce with blood is a technique that's been around a lonnnnngg time, as with liver, most popular with game. We do a more modern variation of a sauce salmis when we do a cote du boef where we sear foie gras and blend it with beef jus. I've also done squab thickened with a liver/butter puree on a few occasions. It's good
I've also done squab thickened with a liver/butter puree on a few occasions. It's good
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