Written by David Stillman Meyer and updated from time to time.
It goes by many names, this the dish that introduced Julia Child to French cuisine: Canard à la Rouennaise, Canard à la Presse, Canard au Sang (Duck in Blood Sauce) or simply, Pressed Duck as we call it back home. Emperors, kings and presidents have feasted on this delicacy for centuries. So specialized in its preparation, only a handful of restaurants in the world include it on their menu.
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