The Classy Way to Crush a Duck and Drink Its Blood
The French sure do love their liquefied duck meats—you know, the good stuff like mashed up blood, bone, and organs—canard à la rouennaise is literally covered in it. This tool, the Presse à Canard, squeezes out every last ounce of aviary goodness. First, a duck is chosen based on age, plumpness, and origin—apparently young ones…
