Canard a la presse isn't your average duck course.
A duck press is used to prepare a dish called Canard a la presse, which means "pressed duck" in English. The dish is a rarity, prepared in a select number of mostly French restaurants. Because the preparation of the dish is so spectacular and gruesome, it is done in front of the customers and is considered a remarkable culinary experience.
Purpose
The purpose of a duck press is to extract the juices, blood, and marrow from the carcass of a duck in order to use them as a garnish for a duck entree. Many duck presses can also be used to perform the same function on a lobster carcass.
Preparation
To use a duck press to prepare canard a la presse, you begin with a roasted duck. The legs and breasts are then removed from the duck, and the remaining bones are placed in the bowl of the press. To use the press, you turn the handle clockwise, which will press down on the duck carcass, causing the blood, juices, and marrow of the carcass to flow out out the bowl into a container. This liquid is then used to prepare a sauce to garnish the leg and breast meat of the duck. This procedure is often performed table-side at restaurants.
Description
Duck presses are usually made out of solid brass, with a tin lined barrel or bowl in which you place the duck. The Matfer Bourgeat stands at 20 inches tall, weighs 24 pounds, and holds three cups of duck. Some duck presses feature signature duck feet as the base that the duck press stands on.
Availability
A is an expensive culinary tool, and is found in only a select number of restaurants. It is rare to find a duck press for sale in culinary stores, but they can be purchased from a handful of websites.
Tags: duck press, Canard presse, duck press, duck press stands, press stands
