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>First, a duck (preferably young and plump) is asphyxiated to retain the blood. The duck is then partially roasted. Its liver is ground and seasoned, then the legs and breast are removed.
>The remaining carcass (including other meat, bones, and skin) is then put in a specially designed press, similar to a wine press. Pressure is then applied to extract duck blood and other juices from the carcass. The extract is thickened and flavoured with the duck's liver, butter, and cognac, then combined with the breast to finish cooking.
>The breast is sliced and served with the sauce in a first serving; the legs are grilled and served as the next course.
