This is Chef Ulrik Jepsen’s pressed duck from Restaurant A L’aise in Copenhagen. Four duck breasts, roasted gently at 130C (270F) with long rests between cooking intervals. The timing is precise: ten minutes of heat, twelve minutes of rest, eight more minutes, seven more of rest. The breast stays pink and tender through the whole process.
The sauce is where it gets interesting. Shallots and duck hearts sautéed together, a flambé with cognac, reduced with duck sauce, then finished with grated tonka bean, orange zest, and butter. Tonka bean is the unusual ingredient here. It smells like vanilla and almonds and warm hay, and a few gratings into the sauce give it a depth you cannot place but cannot stop tasting.
How to Make Canard a la Presse
Roast the Duck Carefully
The breast needs to be medium-rare for this to work. Overcooked breast has no place in a pressed duck preparation. Roast the whole bird and monitor the temperature closely. The legs will need more time than the breast, so carve them off and return them to the oven while the breast rests. 
Pressing the Carcass
If you do not own a duck press, you can improvise. Break up the carcass and press it through a fine strainer using the back of a heavy ladle, extracting as much liquid as possible. The result will not be identical to a proper press, but the principle is the same: get every drop of flavor out of the bones.
Canard à la Presse (Pressed Duck) by Chef Ulrik Jepsen from Restaurant À L’aise in Oslo
- Total Time: 45 minutes
- Yield: Serves 4
- Diet: Omnivore
Description
Chef Jepsens elegant pressed duck recipe, a stunning main course with a rich, complex sauce. Perfect for a special occasion!
Ingredients
- 4 duck breasts
- 2 shallots
- 2 oz (50 g) duck hearts
- 4 pcs tonka beans
- 2 oz (50 g) Butter
- 1 orange
- 1/2 teaspoon Salt
- A dash of Cognac
- 11 oz (300 g) duck sauce
Instructions
- Roast the duck for 10 minutes at 130°C (270°F).
- Rest for 12 minutes.
- Cook for another 8 minutes, and then rest for a further 7 minutes.
- The bones are separated from the meat.
- The breasts and thighs are brought back to the kitchen to be prepared.
- The carcass and the organs will be put in the press.
- Cook the shallots in butter for around 3 minutes.
- Add the Tonka beans for 2-3 minutes.
- Add the orange juice.
- Add the duck sauce.
- Put the carcass and organs in the duck press to extract the blood.
- Add the blood to the sauce and cook very slowly, adding salt and cognac.
- Serve over the duck breast meat.
Notes
- For optimal crispiness, score the duck skin in a crosshatch pattern before roasting.
- If tonka beans are unavailable, substitute with 1/2 teaspoon of vanilla extract and a pinch of cinnamon.
- Store leftover duck and sauce separately in airtight containers in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: French
Nutrition
- Serving Size: 1 duck breast
- Calories: 500
- Sugar: 5
- Sodium: 400
- Fat: 40
- Saturated Fat: 15
- Unsaturated Fat: 20
- Carbohydrates: 10
- Fiber: 2
- Protein: 35
- Cholesterol: 150
Frequently Asked Questions
Do I need a duck press to make this?
A proper duck press produces the most concentrated result, but you can improvise by breaking the carcass into pieces and pressing through a fine-mesh strainer with a heavy ladle. The sauce will be slightly less intense but still rich.
What kind of duck works best?
A whole Pekin or Barbary duck is traditional. The breast should be large enough to serve as the main portion. Avoid very small ducks, as there will not be enough carcass to press for a meaningful amount of sauce.
Can I make the sauce base ahead of time?
Yes. The stock and wine reduction can be made a day ahead and refrigerated. Reheat it gently and add the pressed juices and butter at the last moment. The pressing itself must happen fresh.
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