Hot off the press: Canard à la Presse is back on the menu at Otto’s

After being unavailable for almost a year, the classic of French haute cuisine will be back on the menu at Otto’s on Gray’s Inn Road.

Image credit: Instagram user niccrillyhargravephotography

As of 14 September, ‘Canard de Rouen à la Presse’ has become available again at the London institution as the restaurant receives its first order of Challans Ducks from Maison Burgaud in nearly a year. Challans Ducks are traditionally used for this dish, as they have thinner skin and less fat, but a gamier flavour than most of the duck that we are used to.

The dish itself is highly theatrical, but not for the faint of heart: the duck is roasted until rare and carved table-side, and the leftover carcass is then placed into an antique Christofle press where it is crushed and the marrow and juices are squeezed out and added to the sauce before serving.

The silver press Otto’s uses is from 1927 (they have another two from 1910), but the dish itself is even older, likely being first served by Frédéric Delair at La Tour d’Argent in Paris in the late 1800s before Auguste Escoffier, that great vector of haute cuisine, brought the dish to London.

Though it’s a style of cooking which is no longer in vogue, there is still an appeal to the dish as a reminder of the gastronomic glories of old, and it certainly sounds delicious too.

For £110 per head (and there needs to be a minimum of two guests, and pre-ordering is vital), diners can enjoy the following decadent menu, prepared table-side:

Canard à la Press – Recette Otto

Challans Duck Liver, Morel Mushrooms on Seared Calf’s Sweetbread

Challans Duck Breast, Pommes Soufflés, Otto’s Pressed Duck Sauce

Semi-Confit and Roasted Duck Leg, Seared Foie Gras and Black Truffle Sauce

Leave your reply

Most Recent Stories

London's hottest restaurant openings: December 2023

Christmas is the time of year to eat, drink and be merry – here are some of the new London spots worth dropping by this festive season.

Tributes paid to Russell Norman

The restaurateur credited with transforming London's dining scene with the opening of Polpo, Spuntino and Brutto, died last week at the age of 57.

Mendoza sweeps up Michelin stars

In the very first edition of the Michelin Guide in Argentina, Mendoza took home four of the six stars in an awards ceremony last week firmly placing the wine region at the top of any gastronome’s bucket list of places to visit.

WLC Eats: The Clove Club, Shoreditch

Douglas Blyde heads to what was once Shoreditch Town Hall to visit The Clove Club. While there, he explores the two Michelin-starred restaurant's "masterful" and "memorable" tasting menu, and raises the question of why chef-patron Isaac McHale hasn't written a book yet.

Norfolk pub owner uses canoe in face of floods

A pub landlord in Surlingham, Norfolk, estimated losses of £80,000 over the last two years due to floods, and has had to employ one unconventional method to transport deliveries and staff to work.

Most Recent Stories

London's hottest restaurant openings: December 2023

Christmas is the time of year to eat, drink and be merry – here are some of the new London spots worth dropping by this festive season.

Tributes paid to Russell Norman

The restaurateur credited with transforming London's dining scene with the opening of Polpo, Spuntino and Brutto, died last week at the age of 57.

Mendoza sweeps up Michelin stars

In the very first edition of the Michelin Guide in Argentina, Mendoza took home four of the six stars in an awards ceremony last week firmly placing the wine region at the top of any gastronome’s bucket list of places to visit.

WLC Eats: The Clove Club, Shoreditch

Douglas Blyde heads to what was once Shoreditch Town Hall to visit The Clove Club. While there, he explores the two Michelin-starred restaurant's "masterful" and "memorable" tasting menu, and raises the question of why chef-patron Isaac McHale hasn't written a book yet.

Norfolk pub owner uses canoe in face of floods

A pub landlord in Surlingham, Norfolk, estimated losses of £80,000 over the last two years due to floods, and has had to employ one unconventional method to transport deliveries and staff to work.