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Canard à la Presse (Pressed Duck) by Chef Ulrik Jepsen from Restaurant À L'aise in Oslo

Chef Ulrik Jepsen
Course Main
Cuisine French
Servings 6


  • 4 duck breasts
  • 2 shallots
  • 50 g duck hearts
  • 4 pcs tonka beans
  • 50 g Butter
  • 1 orange
  • 1/2 teaspoon Salt
  • A dash of Cognac
  • 300 g duck sauce


  • DUCK
  • Roast the duck for 10 minutes at 130 degrees Celsius (270 degrees Fahrenheit)
  • Rest for 12 minutes
  • Let the duck rest so the juices reabsorb
  • Cook for another 8 minutes, and then rest for a further 7
  • The duck is seared on the outside while still relatively raw on the inside
  • 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 (see below)
  • Cook the shallots in butter for around 3 minutes
  • Add the Tonka beans for 2-3 minutes (for infusing)
  • 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