Re: Ahh the French
From a brief RTFA, the duck is already dead (and roasted) before it goes into the press, so I don't really see what all the fuss is about wrt this recipe. The finished article looks deeply uninspiring, though, so don't think I'll be bothering. For me, a better use of duck is crispy cooked, with a coating of hoisin and wrapped in a thin pancake with cucumber & spring onion. YMMV, though. If someone wants to pay €70 for half a duck prepared in this way, that's their prerogative.
Biting the hand that feeds IT
