Restaurant's one millionth duck escapes a pressing (FRENCH CUISINE UPDATE)

The Daily Telegraph ^ | April 30, 2003 | Philip Delves Broughton

[T'wit]

Groucho: "Say the magic word and a strangled, bacteria-laden blood-filled 6-week-old duck will descend with $100."

[tophat9000]

The carcass is then put in a press to extract its blood and juice, which diners can watch trickle into a chafing dish.

In the U.S we have something like this.. it's called "road kill"

[T'wit]

>> I knew the French ate some pretty disgusting dishes, but this was shocking to me.

The French are mallard-justed.

[Ernest_at_the_Beach]

Bloody Duck?

No way! Yuk!

[BOBTHENAILER]

STOP THIS EVIL/VILE PRACTICE! CANCEL ALL VACATIONS TO FRANCE AND BOYCOTT THEIR PRODUCTS. SAVE THE BABY DUCKS!

It really sucks that the French muck with Ducks just for bucks. The horror.

I'll never buy another French product, although that started a long time ago.

[LibKill]

I prefer 'Crispy Duck' as the Chinese prepare it.

This frog dish raises nausea.

[MadIvan]

The French are mallard-justed.

That joke is nearly as lethal as this dish. ;)

Regards, Ivan

[Former Proud Canadian]

Ok, I know it might be wrong to ask a serious question on this thread but, here it is.

They are then plucked and eaten within 24 hours, as bacteria proliferate in a dead, blood-filled duck.

They eat the duck within 24 hours because it becomes contaminated after that. So, it is only partially contaminated after 23 hours?

[Grampa Dave]

This article is another incentive/reason to forget the French, their country, their food and their products.

[Happygal]

Well, the Irish eat blood pudding...so it's not a thought that's alien to me. And I love duck.

[MadIvan]

Yes, but even this is a bit much, don't you think, love?

Love, Ivan

[Happygal]

I dunno, no more than picking the lobster you want boiled alive! ;-)

[MadIvan]

I'm allergic to lobster, so I'm not ordering anything boiled alive. ;)

Love, Ivan

[Happygal]

I must be the sadistic one in this partnership! *ROFL*

[T'wit]

>> They eat the duck within 24 hours because it becomes contaminated after that. So, it is only partially contaminated after 23 hours?

I don't know the right serious answer so here's the way T'wit figures it.

1) At age 5 weeks & 6 days, you have a sweet, fluffy, darling, healthy, uncontaminated baby duck.

2) Therefore, the contamination must occur when a Frenchman strangles the duckling the next day.

3) It follows that the duck will be safe for a Frenchman to eat -- maybe not anyone else -- until the strangled, blood-filled duckling has more bacteria than the Chef. Sorry, I cannot promise that the duckling will be safe to eat for any given length of time, whether 24 hours or 45 minutes. It all depends on what the Frenchman touched before he throttled the duckling.

[bayourod]

In Texas we spend a lot of time duck hunting. We mount the good ones and try to give away the bad ones. They also make good wall decorations for when the PETA type inlaws come to visit.

[prairiebreeze]

Ivan, you're scaring me with this one.

Prairie ;^D

[kcar]

"Claude Terail, the 85-year-old proprietor of the restaurant, used last night's celebration to hand over the business to his 22-year-old son, Andre."

Dad at 63? Obviously Claude loves his ducklings young.

[T'wit]

>> We mount the good ones

Does it lead to any long-term relationships, or do you just ditch them afterward?