Canard á la Presse
At Spork, Chef Christian Frangiadis procures fresh duck from Jurgielewicz & Sons, dry ages them in-house and then revisits this classic dish with a tableside two-course tasting menu for two that will elevate any dining experience. Pressed Duck is a traditional French dish. The complex dish is a specialty of Rouen and its creation attributed to an innkeeper from the city of Duclair. Since the 19th century, it has also been a specialty of the Tour d’Argent restaurant in Paris. It consists of various parts of a duck served in a sauce of its juices and bone marrow, which is extracted by way of a press. It has been considered “the height of elegance.”
To reserve the pressed duck experience at Spork, please call the restaurant at (412) 441-1700. For this special experience, we do require a minimum of 24 hours notice, as well as a credit card deposit at the time of booking.