Duck Press , Silver Plated , Belgium 1900-1930, Lobster Press

A Rouen culinary specialty, its recipe is attributed to a Duclair innkeeper known as Père Denise^.

The dish is composed of various parts of a duck, served with a sauce made from its blood and bone marrow, extracted using a press, known as a "canard". Duck with blood was considered "the pinnacle of gastronomic elegance".

This dish also became a specialty of the Paris restaurant La Tour d'Argent, where the recipe for "caneton Tour d'Argent" was codified in the xix^th century.A duck, preferably young and plumpis slaughtered in such a way as to preserve its blood (étouffé). The duck is then partially spit-roasted. Its liver is ground and dried, then the legs and breast are removed.

What remains of the animal (including bones and skin) is placed in a special press (resembling a wine press): a blood and carcass juice is thus obtained. The result of this extraction is then thickened and flavored to make a sauce. The crushed liver is added to this sauce made from chopped shallots reduced in a liter of claret with pepper and salt, to which butter is added.

The duck breast is then cut up and served with the sauce. The legs are grilled and can be used for the next dish^.

In the Tour d'argent-style duck with blood recipe, the sauce is prepared with 10 cl of Madeira and 5 cl of cognac^{.
The press we offer for sale has been fully restored and re-silvered according to the rules of the art . It is therefore perfectly usable.}
In the same way this press can also be used as a lobster or crayfish press .30 cm