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Handcrafted in Normandy from solid brass in the manner developed over a century ago, the Solid Brass French Duck Press has been used in fine restaurants during the table side preparation of Canard a la presse or pressed duck. In the traditional restaurant preparation, waiters remove the breast and leg meat from a lightly roasted duck and place the duck bones in the bowl of the press. The press handle is rotated clockwise and the juices and marrow are extracted from the bones and funneled to a saucier and combined with wine, brandy, aromatics, seasonings, and the duck meat. The sauce is heated and reduced, resulting in a heady glaze that is served atop the duck breast and legs. The base of this solid brass duck press sits on brass duck feet and the large wheel is easy to grip and turn. Could serve as a great paper weight, but if you do squash a duck, clean the press with a non-abrasive tin cleaner. The price for this brass duck press at Hammacher Schlemmer is $2,000 USD.
Posted in Accessories at November 19, 2007 10:11 PM