In this episode of our restaurant review vlog we return to Antoine’s Restaurant in the New Orleans French Quarter for a Duck Press Dinner with the traditional French dish Pressed Duck (Canard à la Presse) with a group of NOLA gents. This dish and the tool needed to create it known as a duck press are believed to have been invented in France during the 1800s by Chef Mechenet to make what is one of the most extravagant dishes ever created “Duck in Blood Sauce (Caneton de Rouen à la Presse).” Pressed Duck was popularized by Chef Frèdèric Delair who was head chef at the famous restaurant and Parisian institution La Tour d’Argent, that dates all the way back to 1582, where it became the signature dish. In comparison Antoine’s is the oldest restaurant in New Orleans and also the oldest family-run restaurant in the USA founded by French immigrant Antoine Alciatore in 1840 and they are the only remaining restaurant in New Orleans to currently offer Pressed Duck and only by prior arrangement.
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