Press Antique - antique duck press

This is an antique duck press, also known as presse à 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 long culinary tradition and can be used both in the kitchen and at the table.
It gained popularity at 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 a uniquely rich and earthy umami flavor to the sauce.
The press is in good condition and has been lovingly cared for in the years it has been functional.
The porcelain parts are marked with J L; this is probably the name of the chef who used it.