Chrome-plated duck press

The duck press is an emblematic utensil of French haute cuisine. Made in France since the late 19th century, it is closely tied to the preparation of the famous canard au sang.

It works simply: the carcass and pieces of duck are placed in the bowl, then compressed by a powerful piston driven by a wheel. This pressure extracts the juices and blood, which are used to make a rich, smooth sauce.

Traditionally used in the dining room in front of guests, the press is as much part of the spectacle of service as of the quality of the dish. It also suits lobster and small game (pheasant, partridge, pigeon), from which it extracts a concentrated juice that enriches sauces.

A professional tool, as handsome as an instrument.