The classic dish would be almost impossible in Toronto, as the preferred breed of duck is a Rouen, which is very slow growing and not raised commercially. Secondly, the ducks must be strangled to retain the blood used in the sauce.
However there are 4 restaurants that make the certifiable dish, but they are in Quebec:
On another note, I am actually preparing this dish with farm raised Rouens, as well as improvising a press with approx 88lbs of pressure for a dinner this year.
I hope this helps!