1. Westminster Kingsway College1 Duck “à la Presse” Tour d'Argent Masterclass 15, quai de la Tournelle 75005 Paris Your Logo Here

2. Westminster Kingsway College2 Objectives La Tour d’Argent History La Tour d’Argent History La Tour d’Argent restaurant description La Tour d’Argent restaurant description The origins of The duck “a la presse” The origins of The duck “a la presse” Duck recipe and demonstration Duck recipe and demonstration Tasting Tasting Evaluated feedback Evaluated feedback

3. Westminster Kingsway College3 La Tour D’Argent History 15, quai de la Tournelle 75005 Paris 426 years old restaurant 426 years old restaurant One of the most famous in the world One of the most famous in the world “Ratatouille” was based on La Tour d’Argent “Ratatouille” was based on La Tour d’Argent Ground floor is a museum of the table (1867) Ground floor is a museum of the table (1867)

4. Westminster Kingsway College4 History 1964 – 400.000 bottles of wines in the cellars 1964 – 400.000 bottles of wines in the cellars 1982 – La Tour d’Argent celebrated its 400 years of youth 1982 – La Tour d’Argent celebrated its 400 years of youth 1990 – the numbered duckling celebrated 100 years of existence 1990 – the numbered duckling celebrated 100 years of existence

5. Westminster Kingsway College5 La Tour D’Argent Restaurant In 1890 – The famous Frederic Delair created the ritual of the “Canard au Sang” In 1890 – The famous Frederic Delair created the ritual of the “Canard au Sang” Frederic decided to number each duck and present the tag to the diner Frederic decided to number each duck and present the tag to the diner

6. Westminster Kingsway College6 Number of Duck Sold 1929: 100 000 duck 1929: 100 000 duck 1949: 200 000 1949: 200 000 1961: 300 000 1961: 300 000 1976: 500 000 1976: 500 000 2003: 1000 000 2003: 1000 000

7. Westminster Kingsway College7 Origins of the Duck “a La Presse” Spanish Emigrants arrived on the coasts of the Vendee, France (Challans) Spanish Emigrants arrived on the coasts of the Vendee, France (Challans) They captured wild ducks and domesticated them They captured wild ducks and domesticated them These ducks are called Duck Challandais These ducks are called Duck Challandais They are supplied by “Maison Burgaud” They are supplied by “Maison Burgaud” A silver duck press cost about £7 000 A silver duck press cost about £7 000

8. Westminster Kingsway College8 Which duck? Six to ten weeks old from Challans Six to ten weeks old from Challans Smothered then plucked Smothered then plucked Roasted for 20 minutes Roasted for 20 minutes Presented to the guest Presented to the guest Served in two services Served in two services

9. Westminster Kingsway College9 Carve the Breast

10. Westminster Kingsway College10 Take the Legs off

11. Westminster Kingsway College11 Add the Old Madeira and the Cognac to the duck’s Liver

12. Westminster Kingsway College12 Add the Duck Stock and the duck’s Blood

13. Westminster Kingsway College13 Let the sauce reduce Add the duck’s breast to the sauce and let it cook for at least 20 minutes. Add the duck’s breast to the sauce and let it cook for at least 20 minutes.

14. Westminster Kingsway College14 Pass the sauce in a Sieve

15. Westminster Kingsway College15 Serve the Duck in Two Services Breasts are cooked in Old Madeira, cognac, and the essence of pressed duck carcasse. Served with Pommes soufflees Breasts are cooked in Old Madeira, cognac, and the essence of pressed duck carcasse. Served with Pommes soufflees The legs are presented afterwards with a salad The legs are presented afterwards with a salad

16. Westminster Kingsway College16 Famous Duck Dishes Pressed duckling “Tour D’Argent” Pressed duckling “Tour D’Argent” Duckling with Orange sauce Duckling with Orange sauce Seasonal duckling Seasonal duckling Duckling with green pepper corn sauce Duckling with green pepper corn sauce Duckling with Burgundy wine sauce Duckling with Burgundy wine sauce