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-French Solid Brass Duck Press

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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 meat.

Solid Brass French Duck Press

Detail of Duck Press

Detail of Duck Press

Detail of Duck Press
Solid Brass Duck Press

$1899.99
#23211
Solid brass;
Nickel plated pressing disc;
Tin plated barrel interior;
Weighs 33.5 Lbs.;
17" high with press down, 24" high with press at top;
10.75" wide;
9.25" deep;
Removable barrel is 3-3/8" high and 4-3/4" wide;
Pour spout at bottom of barrel
Made in France Made in France

(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

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www.fantes.com
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Philadelphia PA
19147-4798
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