Object Description
This is a fine substantial antique French silver plated Duck Press, late 19th Century in date.
The duck press has decorative embossed decoration, with ducks, etc, and stands on four substantial legs fashioned as webbed duck feet. It is mounted on a shaped solid oak base and is fitted with a removable pot with strainer and 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 starred occasion.
Condition:
In excellent condition having been beautifully cleaned in our workshops, please see photos for confirmation.
Dimensions in cm:
Height 60 x Width 38 x Depth 26
Dimensions in inches:
Height 2 feet x Width 1 foot, 3 inches x Depth 10 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: A2834