DUCK CARCASS PRESS Free Shipping* [Matfer Bourgeat]

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Price: $2,050.00    

Product Feature

• This impressive polished solid brass duck press is used to extract juices. 20 inches tall overall. R
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Product Description

SPECS: Duck and lobster carcass press. Capacity: 40 inch cube. - Description: This impressive polished solid brass duck press is used to extract juices. 20 inches tall overall. Removable tin lined barrel with drain spout measures 4 1/2 inches inside diameter by 3 inches deep and holds over 3 cups of duck. Tin lined concave pressing disk. Weighs 24 pounds. Pressed duck is a French specialty in which the breast and legs are removed from a rare to medium rare roasted duck. The remainder of the bird in compressed in a duck press which extracts all the juices. The extracted juice is mixed with reduced red wine, butter, green peppercorns and flamed with cognac to produce a delicious sauce that is served over the sliced breast and crispy legs. Truffles are optional. In better restaurants the Canardier performs the extraction and final preparation at the diners table. This press is commercial restaurant kitchen quality. The solid polished brass construction will impress your guests.

DUCK CARCASS PRESS Free Shipping* [Matfer Bourgeat] Review

This press is supposed to be a reproduction of the press used at La Tour D'Argent to make their signature Caneton Tour D'Argent. While this press did produce a decent flow of Jus de Canard, I did not find that the effluent was substantial enough when whisked with cognac and Madeira to produce a sauce that could compete with the gamy breasts and thighs I had withheld.

I'm perfectly willing to admit this may have been caused by the cheap supermarket duck I purchased at Whole Foods on a lark. I will certainly only try this dish with ducks purchased from my personal duck farmer in Vermont.

I still suggest this as an entry level duck press only. You really should find one of the original Christofle models to make real Caneton Tour D'Argent.

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