Chrome-plated duck press

The duck press is an iconic tool of French haute cuisine. Manufactured in France since the late 19th century, it is closely associated with the preparation of the famous “canard au sang.”

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

Traditionally used in the dining room in front of guests, the press contributes as much to the spectacle of the service as it does to the quality of the preparation. It is also suitable for lobster and small game (pheasant, partridge, pigeon), from which it extracts a concentrated juice ideal for enhancing sauces.

A professional tool, as beautiful as a musical instrument.