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Doug Ayen

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pressed duck [Feb. 14th, 2009|05:16 pm]
Doug Ayen
Hmm. I've been eyeing a lard press at a local hardware store for rendering fat and small batches of apple cider. Now, I just watched someone make pressed duck, which looks very yummy. Then they mention to expect to pay up to a thousand dollars for such a meal.

Suddenly, a $60 lard press looks very economical.
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Comments:
[User Picture]From: infinitehotel
2009-02-15 02:08 am (UTC)
Did they say $1000 for the meal or $1000 for the press? Duck presses are expensive beasts (This one from Fantes in Philly is $1559) but even at its most elaborate there's nothing that expensive about the recipe itself aside from the labor. Evangeline in Portland serves it for $55 for two.

On the other hand, a $60 press you could press into that kind of service sounds pretty damned cool. :)

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[User Picture]From: blackanvil
2009-02-17 01:00 am (UTC)
I've deleted the episode, but yeah, it was definitely a grand a meal. It was "Bizzare Foods", the episode on Paris. I'm assuming the meal was for two to four people, as a single duck is actually a pretty substantial piece of meat, not to mention side dishes and so on. Add in a few expensive bottles of wine, some foie gras, and that you have a waiter in a white tux crushing the duck and making the sauce with a shiny chrome-plated press, and yeah, I can see it costing a grand.
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