A whole roasted duck finished tableside in a silver press, its juices built into a sauce, the 350 dollar centrepiece of Santa Monica's French dining.
Canard a la presse is a nineteenth-century Parisian ritual from La Tour d'Argent, and Pasjoli on Main Street made it Santa Monica's signature splurge: the duck roasted whole, carved, the carcass crushed in a duck press and the juices mounted into a sauce at the table. The dish survived the restaurant's recent loosening into bar-food territory and remains its calling card.
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