What is Canard au Sang?

Canard au Sang, or Pressed Duck, is a traditional French dish prepared tableside using a silver duck press. The roasted duck is carved and the bones are pressed to extract juices, marrow, and blood, which are turned into a rich sauce with wine and cognac.

Where can I eat Pressed Duck in Bangkok?

ARTUR Restaurant is the only restaurant in Bangkok that offers Pressed Duck prepared tableside using an authentic Christofle silver duck press — a rare piece of French culinary history.

How is Pressed Duck served at ARTUR?

At ARTUR, the duck is roasted, carved, and pressed at your table. The resulting sauce is flambéed and finished with butter and cognac, then served in two parts — the breast first, followed by the leg in salad or croustade.

The Rarest French Dining Experience in Bangkok

Vintage duck illustration — symbol of ARTUR’s signature Pressed Duck (Canard au Sang), French restaurant in Bangkok

A Forgotten Ritual, Reborn in Bangkok.

At ARTUR Restaurant in Bangkok, we are proud to offer one of the last true tableside traditions in French cuisine: Canard au Sang — or Pressed Duck.

This rare 19th-century dish, known for its drama and depth of flavor, is prepared entirely at the table using a Christofle silver duck press — a tool now found in only a handful of restaurants worldwide. The process is theatrical, precise, and unmistakably French: the roasted duck is delicately carved in front of the guests, and the carcass is placed into the silver press to extract marrow, blood, and juices — which become the foundation of a rich sauce made with red wine, cognac, and butter.

ARTUR is currently the only restaurant in Thailand offering this preparation, which originated at La Tour d’Argent in Paris, where it was served to European royalty and dignitaries. Few dishes today reflect such care, ceremony, and history.

For those searching for something beyond the expected, Pressed Duck at ARTUR is among the most unique and rare French dining experiences in Bangkok — a performance of cuisine, craft, and classic service.

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Vintage duck press illustration — Christofle-style press used for Canard au Sang at ARTUR French restaurant, Bangkok

What is Pressed Duck?

Pressed Duck, or Canard au Sang, is a culinary tradition rooted in the late 1800s in France. Originally created for French aristocracy, the dish became synonymous with high-society dining, most notably at La Tour d’Argent, which numbered each duck served and presented it with a certificate to the guest.

At its core, the preparation combines two elements: presentation and precision. The duck is first roasted and brought whole to the table. It is then expertly carved by a trained server, and the remaining carcass is placed into a silver duck press. This rare device — the Christofle press — uses slow pressure to extract the duck’s internal essence: marrow, blood, and natural juices. The resulting liquid is then turned into a rich, velvety sauce flavored with red wine and sometimes Armagnac or cognac.

This sauce is spooned over the duck slices and served immediately — often alongside seasonal vegetables, truffled potatoes, or a light green salad.

While Peking Duck is known across Asia for its crispy skin and carved presentation, Canard au Sang is its French counterpart — focusing instead on the depth of flavor extracted from the entire duck, including its juices and marrow. Both dishes celebrate the art of roasted duck at the table, but in dramatically different ways.

More than just a meal, Pressed Duck is a symbol of the old-school French art de vivre — and an experience that’s nearly impossible to find today. While modern fine dining often trends toward minimalism or innovation, this dish holds fast to ritual, respect, and the craftsmanship of traditional service.

Whether you’re a connoisseur of French gastronomy or simply curious to try one of the most storied dishes in culinary history, this is a moment worth savoring.

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Illustration of tableside service at ARTUR — waiter carving Pressed Duck with a Christofle silver press, French dining in Bangkok

A Unique French Dining Experience in Bangkok.

Located near Ploenchit BTS in central Bangkok, ARTUR remains the only restaurant in Thailand offering authentic Pressed Duck service. Each serving is designed for two guests and prepared entirely tableside — from carving to pressing to plating — allowing the full artistry of the dish to unfold in front of you.

This offering reflects a broader commitment to preserving traditional French fine dining in a setting that is both warm and composed. The dish pairs beautifully with other house specialties from our à la carte menu, such as Pan-seared or Terrine Foie Gras, Burgundy Escargots, Wagyu Côte de Bœuf grilled over lava stone, and our signature Beef Wellington baked to order.

Whether you're celebrating an anniversary, enjoying a romantic evening, or simply looking for something memorable, ARTUR’s Pressed Duck offers a rare combination of storytelling, flavor, and French service — an experience that’s increasingly difficult to find, even in Paris.

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