Press Antique - antique duck press

This is an antique duck press, also called a presse canard.
This culinary tool is used to extract juices from roasted duck carcasses or shellfish for making sauces.
The press was invented in France in the 19th century by a chef named Mechenet.
It is an item with a great culinary tradition and can be used both in the kitchen and at the table.
It became popular at the restaurant La Tour d'Argent, where the signature dish Caneton de Rouen à la Presse (duck in blood sauce) was prepared tableside in front of guests.
The pressed juices, including blood and bone marrow, provide a uniquely rich and earthy umami flavour in the sauce.
the press is in good condition but has been heavily used in the years it has been functional