CANVASES, CARATS AND CURIOSITIES

The Duck Press - Strange and Delightful

2 minute read

 

Silver Plate Duck Press by Joseph Heinrichs - Item Number 30-1042

Silver Plate Duck Press by Joseph Heinrichs - Item Number 30-1042
 

 

Foie gras, sweet crepes, escargot, ratatouille…the list could go on. French culture constantly amazes the world by remarkable dishes that leave many dumbfounded and in complete awe. Traditionally appealing to high taste, these recipes display the immense influence and popularity that French cuisine possesses.

 

Of many things in this inspiring and resilient food culture, however, nothing can be quite as unique as this!  These Silver Duck Presses, or press à canard, are examples of a type of large kitchen tool that developed in 19th century France used to create Canard à la Rouennaise. While many took a sudden liking to this delicate meal of rare duckling, a French dish at an identically sumptuous and elegant level as any other, the more curious immediately praised (and feared) the press by which the duck dish was prepared.

 

Not surprisingly, the dish and its press gained immediate attention within lavish French restaurants and the culinary elite due to its brutal, yet beautifully extravagant cooking and preparation processes. Almost immediately after its development, the duck press was embraced by restaurants that appealed to high taste and society.  This instrument became pivotal in accompanying the best duck meat dishes. Table side preparations of this dish would occur, giving prosperous societal classes a direct view of the press in action.

 

 

 

Meat Carving Trolley with Duck Press - Item Number 29-9907

Meat Carving Trolley with Duck Press - Item Number 29-9907

 

So, how exactly does this weighty, yet stunningly imposing instrument operate? First, the bird is roasted to rare and tender perfection. After, its breast meat, legs, and liver are removed. Left with an almost bare carcass, the skeletal remainder is packed into this grand, elaborate silver press. By cranking the lever clockwise above, the roasted duck carcass is compressed in order to extract the rich juices to form a delicate sauce. Then mixed with essential French ingredients, such as pureed duck liver, red wine, and butter, this sauce accompanies thin slices of the duck breast. The result is a dish so incredibly detailed, thorough, and magnificent.

 

Though not for the squeamish, the press was an indispensable item in any applauded French restaurant. Today, however, these duck presses are rare and difficult to acquire. In the M.S. Rau Gallery, however, the Silver Plate Duck Press (above) is one example of the traditional device. Created by renowned New York Silversmith, Joseph Heinrichs, this instrument is exactly like that of an original French duck press. In impeccable condition, this antique boasts efficiency, beauty, and French tradition. It is cast in a sleek, crisp metal frame and fabulously stands on two overt silver duck feet – an outstanding touch. This humorous tactic not only signifies the instruments purpose but gives the piece high embellishment and a lively personality. Similarly, Bruno Wiskemann’s Meat Carving Trolley (right) features an attached duck press locked on a glossy serving service. In faultless state, this shining apparatus features nine food storage compartments in exquisite dining perfection.

 

Bearing perpetual and elegant tradition, these two duck presses are marvelous and prime interpretations of a classic French style.

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