This French Duck/Lobster press is huge -these tended to only be found in Chateau or large maison kitchens, they are consequently hard to source. It has the most wonderful patina- cast iron and with a fading enamelled bottle green paintwork - circa 1880's - Used and weathered but with a style - simply impossible to recreate.It has gained its patina simply through years of use and careful care or being oiled between uses. It is so rare to find in this condition. The juice dish is the heaviest of enamel -it has been overpainted at some point - but could easily be stripped back if prefered)-. At the top of the screw thread which easily lowers ad raises is a large flywheel with a bronze finial on the top - just so cute. It has four splayed feet - which have holes which would be attached to a table top.It displays beautifully -a perfect addition to your French Country kitchen
The duck press is a device and method of preparation that was invented by a man named Machenet in Paris at the beginning of the 19th century, quickly becoming popular among the culinary elite. It looks like a torture device, but it’s really just a mechanical juicer for a duck bones that extracts all the marrow and juice for a flavorful sauce. The contraption and its corresponding dish, canard à la rouennaise was later adopted by Chef Frèdèric of the restaurant La Tour d’ Argent , making it his restaurant’s signature dish, which they continue to serve today. This has come to be known as canard à la presse, or “pressed duck.”
Condition This item is almost 150 years old and does show some wear, the metal tin, has been overpainted -Please do see the photos and enlarge we have included the maximum number of photos so you can see the press from all angles. This is a truly large and fine example.
Height when fly handle up 18"/46cms
" " down. 13.25"/34cms
max width 11"/28cms
weight 6.2 kilo /almost 19lbs unpacked
SHIPPING/POSTAGE IN FRANCE- We are always happy to comb
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Antique huge French iron and enamel duck lobster press green 19th century
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