Object Description
This is a fine substantial antique French iron and bronze Duck Press, stamped in relief “Depose” and dating from the late 19th Century.
The main frame of the duck press is decorated with lion maskheads and is raised on four substantial legs terminating in paw feet with embossed and engraved decoration above a platform base.
It is fitted with a removable pot with strainer fitted with a spout. The press is a flat disk driven by a turn screw via a wheel at the top.
The duck press was invented in France during the 1800’s by a Chef called Mechenet to make “Caneton de Rouen a’ la Presse”.
It became a signature dish in Paris and was made table-side in front of the guests.
This rare culinary item will turn your dining experience into a Michelin star occasion.
Condition:
In excellent condition having been shot blasted. Shot blasting is a surface treatment technique that makes use of particulate grains propelled under high velocity. This process is a highly effective solution for removing contamination on metal substrates.
Dimensions in cm:
Height 52 cm x Width 42 cm x Depth 23 cm
Dimensions in inches:
Height 1 foot, 8 inches x Width 1 foot, 4 inches x Depth 9 inches
The duck press
was invented in France during the 1800s by a chef called Mechenet to make what is one of the most extravagant and macabre dishes ever created: Caneton de Rouen à la Presse, also known as Duck in Blood Sauce. It was popularised by Chef Frèdèric who was head chef at the famous restaurant La Tour d’Argent where it became the signature dish. It is reckoned over a million portions were served there. What is particularly impressive is that the dish was made at the table in front of the guests.
The dish became very popular in Britain during that famously excessive (and thankfully brief) period of history, the Edwardian Era. London’s high society went to huge efforts to appear sophisticated; French cuisine has always been associated with sophistication and the dish Caneton de Rouen à la Presse was one of the best.
The Savoy in the 1900s, which then had the formidable chef Escoffier at the helm, regularly served it.
Our reference: A3422