RESTON, Va. (7News) — The Duck a la Presse reaches all the way back to France, over a century ago.
The French cuisine that originated in the early 1800s in France was once usually enjoyed by France’s most elite.
“Chefs would take the ducks and carve them tableside, break them down and process them through a duck press to extract the blood and juices to finish the sauce at the table.,” Executive Chef Anthony DiGregorio (The Watergate Hotel, Café Boulud Palm Beach) told 7News.
However, since gaining popularity over time, the duck dish has made it’s way into the states and at The Simon at Reston Station, a new restaurant in Reston, Va.
“People are bringing back those old school cooking techniques and its the ability to do a table side and bring an experience to the guest,” DiGregorio said.
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The Dry aged Duck a la Presse (for 2) is a Honey lavender glazed Jurgielewicz duck, roasted red beets, foraged mushrooms, red wine poached pear, sauce civet, according to DiGregorio.
It is a multi-step process including carving, pressing tableside. The duck, which is raised at a farm in Pennsylvania, is dry-aged for about two weeks, adding flavor, texture and age onto the duck. It is then cooked in a charcoal oven.
While the Duck a la Presse has made a comeback, the price for the equipment can be pretty hefty.
According to TastingTable, duck presses, depending on the metal, can range from almost $2,200 to $4,000.
For a fancier option, the French maker Ercuis produces a silver-plated Duck Press Grand Hotel that could be yours for a mere €17,600 ($18,700).
The Simon sits inside of Reston’s new JW Marriott, a combined hotel and condominium high-rise. The hotel also features 247 hotel rooms, 94 residential units, and over 40,000 square feet of event and meeting space.
Two people can enjoy the traditional and historical dish for $126.
Dining and Cooking