"pressed duck" meaning in All languages combined

{
  "head_templates": [
    {
      "args": {
        "1": "-"
      },
      "expansion": "pressed duck (uncountable)",
      "name": "en-noun"
    }
  ],
  "lang": "English",
  "lang_code": "en",
  "pos": "noun",
  "senses": [
    {
      "categories": [
        {
          "kind": "other",
          "name": "English entries with incorrect language header",
          "parents": [
            "Entries with incorrect language header",
            "Entry maintenance"
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          "source": "w"
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        {
          "kind": "other",
          "name": "Terms with French translations",
          "parents": [],
          "source": "w"
        },
        {
          "kind": "topical",
          "langcode": "en",
          "name": "Foods",
          "orig": "en:Foods",
          "parents": [
            "Eating",
            "Food and drink",
            "Human behaviour",
            "All topics",
            "Human",
            "Fundamental"
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          "source": "w"
        }
      ],
      "examples": [
        {
          "ref": "1907, The Scrap Book, volume 4, page 573:",
          "text": "In Paris, one of the oldest and most picturesque of the master restaurateurs is certainly Frédéric Delair, now nearly seventy years of age. At his remarkable little restaurant, La Tour d'Argent, at 15 Quai de la Tournelle, he still serves his renowned pressed duck and the four or five other dishes which have made his name familiar all over the world.",
          "type": "quote"
        },
        {
          "ref": "1909 January 20, “The fame of a dish”, in Printers' Ink, page 93:",
          "text": "In Paris there is a dingy café 'way down in the Latin Quarter run by an old man by the name of Frederick, who serves pressed duck. Americans flock to Frederick's at $4.00 a plate.",
          "type": "quote"
        },
        {
          "ref": "2013, Sanford D'Amato, Good Stock: Life on a Low Simmer:",
          "text": "As students we were shown the correct pressed duck presentation during a tableside class by Monsieur Bernard, the Escoffier Room maître d'.",
          "type": "quote"
        }
      ],
      "glosses": [
        "A traditional French dish consisting of various parts of a duck served in a sauce of its blood and bone marrow, which are extracted by way of a press."
      ],
      "id": "en-pressed_duck-en-noun-1cDXwFDP",
      "links": [
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          "French",
          "French"
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        [
          "dish",
          "dish"
        ],
        [
          "duck",
          "duck"
        ],
        [
          "blood",
          "blood"
        ],
        [
          "bone marrow",
          "bone marrow"
        ],
        [
          "press",
          "press"
        ]
      ],
      "related": [
        {
          "word": "duck press"
        }
      ],
      "tags": [
        "uncountable"
      ],
      "translations": [
        {
          "code": "fr",
          "lang": "French",
          "sense": "French dish",
          "tags": [
            "feminine"
          ],
          "word": "canard au sang"
        }
      ]
    }
  ],
  "sounds": [
    {
      "rhymes": "-ʌk"
    }
  ],
  "word": "pressed duck"
}

{
  "head_templates": [
    {
      "args": {
        "1": "-"
      },
      "expansion": "pressed duck (uncountable)",
      "name": "en-noun"
    }
  ],
  "lang": "English",
  "lang_code": "en",
  "pos": "noun",
  "related": [
    {
      "word": "duck press"
    }
  ],
  "senses": [
    {
      "categories": [
        "English entries with incorrect language header",
        "English lemmas",
        "English multiword terms",
        "English nouns",
        "English terms with quotations",
        "English uncountable nouns",
        "Entries with translation boxes",
        "Pages with 1 entry",
        "Pages with entries",
        "Rhymes:English/ʌk",
        "Rhymes:English/ʌk/2 syllables",
        "Terms with French translations",
        "en:Foods"
      ],
      "examples": [
        {
          "ref": "1907, The Scrap Book, volume 4, page 573:",
          "text": "In Paris, one of the oldest and most picturesque of the master restaurateurs is certainly Frédéric Delair, now nearly seventy years of age. At his remarkable little restaurant, La Tour d'Argent, at 15 Quai de la Tournelle, he still serves his renowned pressed duck and the four or five other dishes which have made his name familiar all over the world.",
          "type": "quote"
        },
        {
          "ref": "1909 January 20, “The fame of a dish”, in Printers' Ink, page 93:",
          "text": "In Paris there is a dingy café 'way down in the Latin Quarter run by an old man by the name of Frederick, who serves pressed duck. Americans flock to Frederick's at $4.00 a plate.",
          "type": "quote"
        },
        {
          "ref": "2013, Sanford D'Amato, Good Stock: Life on a Low Simmer:",
          "text": "As students we were shown the correct pressed duck presentation during a tableside class by Monsieur Bernard, the Escoffier Room maître d'.",
          "type": "quote"
        }
      ],
      "glosses": [
        "A traditional French dish consisting of various parts of a duck served in a sauce of its blood and bone marrow, which are extracted by way of a press."
      ],
      "links": [
        [
          "French",
          "French"
        ],
        [
          "dish",
          "dish"
        ],
        [
          "duck",
          "duck"
        ],
        [
          "blood",
          "blood"
        ],
        [
          "bone marrow",
          "bone marrow"
        ],
        [
          "press",
          "press"
        ]
      ],
      "tags": [
        "uncountable"
      ]
    }
  ],
  "sounds": [
    {
      "rhymes": "-ʌk"
    }
  ],
  "translations": [
    {
      "code": "fr",
      "lang": "French",
      "sense": "French dish",
      "tags": [
        "feminine"
      ],
      "word": "canard au sang"
    }
  ],
  "word": "pressed duck"
}