Hams in wine, pressed duck, pate de foie gras, rare fruits in and out of season, were spread in profusion.
深红色的火腿、蒸鸭、肥鹅肚酱,各种罕见的应时和不应时的水果,满满地摆了一桌子。
英语百科
Pressed duck
Pressed duck (French:Canard à la presse, Caneton à la presse, Caneton Tour d'Argent, or canard au sang) is a traditional French dish. The complex dish was developed in the 19th century in the Tour d'Argent restaurant in Paris, France, and 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."