In the 19th century, the Tour d'Argent restaurant in Paris, France developed a complex dish called Canard à la presse, Caneton à la presse, Caneton Tour d'Argent, or (in English) pressed duck. First, a duck is strangled to retain its blood. The duck is then partially roasted. Its liver is ground and seasoned and its legs and breast are removed. The remaining carcass (including other meat, bones, and skin) is then put in a specially designed press, similar to a wine press. Pressure is applied to extract duck blood and other juices from the carcass. The juice from the carcass is thickened and flavored with the duck's liver, butter and Cognac, and then combined with the breast to finish cooking. Other ingredients that may be added to the sauce include foie gras, port wine, Madeira, and lemon. The breast is sliced and served with the sauce in a first serving. The legs are broiled while the guests eat the breast and served as the next course.