Press Antique - antique duck press

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