-French Solid Brass Duck Press
A Duck Press is used to press out the juice, which is used as seasoning
over the meat slices.
Generally, the duck is cooked for around 20 minutes, the cooked breast
meat is sliced for serving, and the partially cooked legs are finished
cooking separately. The carcass is then pressed, together with some good red
wine, brandy, etc., and the resulting juices poured over the sliced breast
|Solid Brass Duck Press
Nickel plated pressing disc;
Tin plated barrel interior;
Weighs 33.5 Lbs.;
17" high with press down, 24" high with press at top;
Removable barrel is 3-3/8" high and 4-3/4" wide;
Pour spout at bottom of barrel
(Transport restrictions; choose Regular Handling.)
Interesting Duck Facts:
- Only female ducks quack.
- It takes 28 days for a duck to hatch an egg.
- Many breeds of geese mate for life.
- Ducks molt once a year and grow new feathers.
- They do not lay eggs when molting.
- The most common cooking duck in the U.S. is the Pekin variety, originally
from China and now raised on Long Island.
External Link of Interest:
Duck Press on fxcuisine.com