"Canard au sang or canard à la presse is a specialty of Rouen and its creation attributed to an innkeeper from the city of Duclair. It consists of various parts of a duck served in a sauce of its blood and bone marrow, which is extracted by way of a press. It has been considered the height of elegance. I was treated to a pre birthday dinner of this wonderful dish not far from my home in South Jersey and it was wonderful. The amuse was a parsnip and truffle soup, perfectly balanced and delicious it could have been a tad warmer but it was an amuse, not a bowl of soup. We ordered the gougeres with caramelized white chocolate foam, lemon zest and caviar and it was an amazing combination, kudos to Chef Cusack for this wonderfully unexpected and delightful flavor combination Then the main even started with our phenomenal tableside tour de force Saverio. Saverio was amazing from start to finish a very pleasant man exuding bonheur and possessed with wonderful joie de vivre, who added much to an already wonderful experience. Thank you Saverio! We started with a plate of duck confit, foie gras parfait, watercress salad, warm potato salad, purple mustard this was PHENOMENAL and could easily have been dinner. The portion was very generous, the salad perfectly dressed and kissed with a sherry vinaigrette next to some sublime potatoes and one of the best legs of duck confit I have ever had. Crisp, light skin, tender juicy meat and all perfectly seasoned and cooked amazing and not one drop of any fat or grease. Then came the Duck à la Presse served with seasonal accompaniments and duck presse jus. A whole Muscovy duck is marinated in red wine. The roasted duck was then presented and expertly carved tableside and cooked to medium rare. While the breasts were cooking, the duck 's sauce was made from its own natural juices by pressing the carcass in an antique French duck press. These juices were added to the pan with shallots and herbs, then flambéed together with cognac, and served with the duck breasts. Saverio provide tableside service with finesse and a smile a pleasure to witness, while we were there; we were one of three tables who had ordered the canard à la presse and Saverio treated every table to an amazing experience. We finished with French Press coffee and crêpes Suzette, flambéed tableside with a generous amount of Grand Marnier. It was a fantastic night start to finish and we will definitely be back for the canard à la presse and to work our way through the delightful menu. There are also tasting menus available so plenty of reasons to go back again and again."
