1. A French specialty in which the breast and legs are removed from a cooked duck. The remainder of the bird is compressed in a special implement called a duck press, which extracts all the juices. The extracted juice is mixed with reduced red wine, cognac and butter to produce a delicious sauce that is served with the sliced breast and legs. 2. A Chinese dish in which the duck is steamed, boned and flattened, then steamed and flattened again. The duck is then cut into quarters and deep-fried to a golden brown. Before serving, it's cut into squares and served on a bed of shredded lettuce, garnished with toasted almonds and accompanied with a pungent sauce.
From The Food Lover's Companion, Fourth edition by Sharon Tyler Herbst and Ron Herbst. Copyright © 2007, 2001, 1995, 1990 by Barron's Educational Series, Inc.