Hong Kong bistro Le Colvert serves pressed duck, a bloody dish usually seen only at fancy restaurants in France and which has had a revival
Pressed duck, or canard à la presse, has historically been a grand culinary spectacle found only in luxury hotels and fine-dining restaurants.
Part of the allure of the traditional French dish is its elaborate table-side preparation as the duck’s juices, blood and marrow are pressed out and added to a thick, rich sauce that is served with the meat.
But many gastronomes have never tried the dish because so few restaurants offer it.
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