bill-swift - March 22, 2014
Let's say you are having a dinner party and decide to serve duck. Sure, you could just serve the breast, thighs, legs, and wings...if you want your meal to suck and your party to be ruined. What you need is this brass duck carcass press. What you do is put the leftover bones and fat in the press and squeeze out every drop of blood and marrow from the duck's dead stinking carcass. This is something they do in France along with eating moldy cheese and surrendering. The description on Amazon explains the process,
"Pressed duck is a French specialty in which the breast and legs are removed from a rare to medium rare roasted duck. The remainder of the bird in compressed in a duck press which extracts all the juices. The extracted juice is mixed with reduced red wine, butter, green peppercorns and flamed with cognac to produce a delicious sauce that is served over the sliced breast and crispy legs. Truffles are optional. In better restaurants the Canardier performs the extraction and final preparation at the diners table. This press is commercial restaurant kitchen quality. The solid polished brass construction will impress your guests."
Not to be a cultural chauvinist, but this seems totally friggin' gross to me and I love duck. I certainly don't understand why you need one at home. The damn thing costs 2k! How much crushed duck can you possibly serve to justify buying this thing? If you eat this much duck you should get your cholesterol checked.
Please log in again. The login page will open in a new tab. After logging in you can close it and return to this page.