Pressed duck

As blood duck ( canard au sang ) are kitchen linguistically referred ducks that were (now in a vacuum box) killed by suffocation, so that their blood remains in the body.

Preparation

Tradition has this method of slaughter, especially in Rouen Rouen for the great duck race duck ( Canard rouennais ) with a carcass weight of 2.5-3 kg. By the contained blood, the meat is redder than otherwise slaughtered ducks and is considered more tender.

Pressed duck is directly (no more than two hours) only served after slaughter fried briefly so that the blood and protein in meat juice does not curdle - they form the basis of the sauce, for which after carving the carcass is pressed out with a duck press. The most famous dish is duck on Rouen type ( Canard à la ROUENNAISE or Canard à la Rouen ), in which the sauce of blood and meat juice with cognac and depending on the recipe also red and raw, pureed duck liver is cooked.

Legislation in Germany

According to the German animal protection law, the killing is prohibited by suffocation. From food regulatory reasons, the slaughter is prohibited without blood withdrawal in Germany. But since both are European law allowed blood ducks may be imported in accordance with the rules of the EU internal market from other European countries to Germany.