Duck and lobster press chromeplated

Delivery

4 weeks

Chromeplated traditional culinary tool. For carcass juice extraction (pressed duck or lobster) convenient for both preparation or presentation in a restaurant dining room. Total height : 52 cm with tinned bowl.

€ 3.853,^—

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Description

A truly exceptional object from the great French culinary tradition, this chrome-plated duck press is a kitchen utensil dating back to the late 19th century and used to prepare the famous "duck with blood" recipe, highly regarded in the grand Parisian restaurant La Tour d'Argent.

The duck press crushes the duck carcass to release its juices and blood. By turning the wheel, the piston descends and crushes the carcass and the pieces, the blood then flows out through the hole at the base of the container. The blood is then used to thicken the sauce, along with port, butter, and lemon, before coating the duck breasts.

The duck press is used directly in the dining room, in front of customers who always appreciate the demonstration and the beauty of the device. It is also suitable for lobster or small game (pheasant, partridge, pigeon).

Product Highlights:

Made of Brass
Chrome-plated Exterior
Tin-plated Bowl
Press Diameter: 113mm
Bowl Interior Diameter: 120mm
Bowl Depth: 80mm
Capacity: Bowl Volume: 0.9dm3 = 0.9L
Height: Press Lowered 450mm / Press Raised: 640mm
Width with Legs: 350mm
Depth with Legs: 220mm
Width without Legs: 270mm (Bowl Support Plate)
Depth without Legs: 160mm (Bowl Support Plate)
Press Leg Dimensions: L110xD75xH65mm
Weight: 16 kg.