Press Industrial - antique duck press

The duck press was used for making Canard à la presse. It is a dish that was developed in the 'Tour d'Argent' restaurant in Paris in the 19th century. An important part is the sauce, which partly consists of juice pressed from the carcass of the blood duck; for this, this special duck press was developed. The press is made of cast iron with an enameled collection pan.

The duck press is a true showpiece in your kitchen. A Presse Canard, or duck press, is a press used to extract juices (blood, marrow, and other juices) from a roasted duck carcass. This liquid is then used to make sauce.

It is a difficult dish that was developed in the 'Tour d'Argent' restaurant in Paris in the 19th century based on a strangled duck (to keep the blood in the duck, also known as a blood duck).