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Learn MoreVictorian Silverplated Duck Press
- This silver-plated duck press graced the resplendent tables of Queen’s Highcliffe Hotel
- The duck press was an indispensable tool of Haute French cuisine
- This very rare Victorian model is among the finest ever made
- There were very few duck presses ever crafted, and even fewer still have all their parts and are in working condition today
- Get complete item description here
$22,850
Item No.
31-9242
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Description
Silverplated Duck Press
Circa 1890
Perhaps the most famed meal ever to emerge from French dining is Pressed Duck. Chefs that have mastered this delicacy are considered at the top of their field. Restaurants that know how to serve this great dish often display their prized duck press in their lobby so all that enter realize they are about to taste the food of the highest-trained professional.
This silver-plated duck press graced the. . .
Circa 1890
Perhaps the most famed meal ever to emerge from French dining is Pressed Duck. Chefs that have mastered this delicacy are considered at the top of their field. Restaurants that know how to serve this great dish often display their prized duck press in their lobby so all that enter realize they are about to taste the food of the highest-trained professional.
This silver-plated duck press graced the. . .
Read More
Silverplated Duck Press
Circa 1890
Perhaps the most famed meal ever to emerge from French dining is Pressed Duck. Chefs that have mastered this delicacy are considered at the top of their field. Restaurants that know how to serve this great dish often display their prized duck press in their lobby so all that enter realize they are about to taste the food of the highest-trained professional.
This silver-plated duck press graced the resplendent tables of Queen’s Highcliffe Hotel, a testament to the hotel's dedication to culinary excellence. Built in 1885, The Queen’s Highcliffe Hotel in Margate, England, became one of the most luxurious and fashionable establishments on Britain’s southeast coast. Overlooking the sea with direct beach access, the hotel offered fine dining, tennis courts and Russian and Turkish baths, making it the preeminent holiday destination for Britain's elite.
The duck press was an indispensable tool of Haute French cuisine, and this very rare Victorian model is among the finest ever made. Exceptionally crafted, this detailed silverplate press is supported by four elegantly curved legs, each adorned with delicate and classic acanthus chasing. The body of the press features equally beautiful chased curves running along its sides up to the handle, which is used to press the duck. Resting on its rare silver base, this sturdy yet stunning fine dining accoutrement is one of the rarest and most beautiful of its kind.
In the 19th century, the Tour d'Argent restaurant in Paris developed a complex dish alternately called canard au sang (literally "duck in its blood"), Canard à la Presse, Caneton à la Presse, Caneton Tour d'Argent, or in English, "pressed duck." The juice which has been pressed from the carcass is thickened and flavored with butter and Cognac, and then combined with the duck breast to finish cooking. These presses could also be used to make the famous duck confit, as well as to make seafood or other stocks.
There were very few duck presses ever crafted, and even fewer still have all their parts and are in working condition today. This duck press, an elegant centerpiece at the prestigious Queen’s Highcliffe Hotel, embodies the rich history of English seaside luxury in the Victorian era and beyond.
14 3/8" wide x 8 3/8" deep x 17" high
Marked "Queens Highcliffe Margate"
Provenance:
The Queen’s Highcliffe Hotel, Margate, England
M.S. Rau, New Orleans
Red McCombs Collection, Texas
M.S. Rau, New Orleans
Circa 1890
Perhaps the most famed meal ever to emerge from French dining is Pressed Duck. Chefs that have mastered this delicacy are considered at the top of their field. Restaurants that know how to serve this great dish often display their prized duck press in their lobby so all that enter realize they are about to taste the food of the highest-trained professional.
This silver-plated duck press graced the resplendent tables of Queen’s Highcliffe Hotel, a testament to the hotel's dedication to culinary excellence. Built in 1885, The Queen’s Highcliffe Hotel in Margate, England, became one of the most luxurious and fashionable establishments on Britain’s southeast coast. Overlooking the sea with direct beach access, the hotel offered fine dining, tennis courts and Russian and Turkish baths, making it the preeminent holiday destination for Britain's elite.
The duck press was an indispensable tool of Haute French cuisine, and this very rare Victorian model is among the finest ever made. Exceptionally crafted, this detailed silverplate press is supported by four elegantly curved legs, each adorned with delicate and classic acanthus chasing. The body of the press features equally beautiful chased curves running along its sides up to the handle, which is used to press the duck. Resting on its rare silver base, this sturdy yet stunning fine dining accoutrement is one of the rarest and most beautiful of its kind.
In the 19th century, the Tour d'Argent restaurant in Paris developed a complex dish alternately called canard au sang (literally "duck in its blood"), Canard à la Presse, Caneton à la Presse, Caneton Tour d'Argent, or in English, "pressed duck." The juice which has been pressed from the carcass is thickened and flavored with butter and Cognac, and then combined with the duck breast to finish cooking. These presses could also be used to make the famous duck confit, as well as to make seafood or other stocks.
There were very few duck presses ever crafted, and even fewer still have all their parts and are in working condition today. This duck press, an elegant centerpiece at the prestigious Queen’s Highcliffe Hotel, embodies the rich history of English seaside luxury in the Victorian era and beyond.
14 3/8" wide x 8 3/8" deep x 17" high
Marked "Queens Highcliffe Margate"
Provenance:
The Queen’s Highcliffe Hotel, Margate, England
M.S. Rau, New Orleans
Red McCombs Collection, Texas
M.S. Rau, New Orleans
Read Less
Specifications
| Period: | 19th Century |
| Origin: | England |
| Type: | Duck Presses |
| Style: | Victorian |
| Depth: | 8.38 in. (21.27 cm) |
| Width: | 14.38 in. (36.51 cm) |
| Height: | 17.0 in. (43.18 cm) |
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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...
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Buy with Confidence
At M.S. Rau, we are committed to building a long-term, rewarding relationship with each and every client. That’s why your purchase is backed by our 125% guarantee.
Learn More
