Once an indispensable tool of French haute cuisine, this rare silverplate duck press serves as a symbol of one’s mastery of the craft. Used for squeezing the juices out of a duck carcass in preparing the traditional dish canard au sang, also known as “pressed duck,” its screw-type appliance was both efficient and easy to use. At one time, no respectable French restaurant would be without one of these grand devices, but today, even new presses are hard to find.Visit our website for more details.
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Once an indispensable tool of French haute cuisine, this rare silverplate duck press serves as a symbol of one’s mastery of the craft. Used for squeezing the juices out of a duck carcass in preparing the traditional dish canard au sang, also known as “pressed duck,” its screw-type appliance was both efficient and easy to use. At one time, no respectable French restaurant would be without one of these grand devices, but today, even new presses are hard to find.Visit our website for more details.
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