Once an indispensable tool of French haute cuisine, this rare silverplate duck press serves as a symbol of one’s mastery of the craft. Used for squeezing the juices out of a duck carcass in preparing the traditional dish canard au sang, also known as “pressed duck,” its screw-type appliance was both efficient and easy to use. At one time, no respectable French restaurant would be without one of these grand devices, but today, even new presses are hard to find.
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24 Comments
I beg your finest pardon
Holy…. duck.
Yeea pass on this
Yeah I'll stick with burgers thanks
So you mean, get rid of all the flavor?
Yeah press out all the flavors. The pinnacle of white cooking.
Pass
This sounds disgusting 🤷🏼
rich people!
Sophisticated western society huh 😂
Thats a baby crusher for rich people
Man this is some Grey Poupon level shit.
Honestly should have seen this from the people who treat snails as a delicacy
"pressed duck" sounds a lot nicer than "duck, bloody" which is pretty much what that actually translates to
“Duck fat… it makes all the difference”
Rich people shit
I love duck juice
Is it just for ducks? Or does it also set goose juice loose? 🪿
Yuck
👨🍳Freeze it for a duck smoothie. Top it with a minced hamster 🐹… delicious!
some traditions are just a little twisted lol
I have had the pressed duck at Restaurant Michel Rostang in Paris, and it is delicious!
Gonna do this to a mummy next?
Thank you for sharing this information ℹ️
💋