A Pressing Issue: Duck

This week Bloomberg wrote about the duck press as an old trend being rediscovered, and Chef Laurent Gras showed them how to use the device.

What is the duck press? The antique kitchen tool has been fascinating people for ages, from its origin in Paris during the 1800s – the days of opulent meals, when the duck was prepared table side – to the chefs of New York City today. We wrote about the duck press on the blog years ago, and you can read that post here.

Pressed Duck Article Bloomberg 3-28-17.JPG

Ariane brought a duck press to the office years ago, after acquiring the rarity at an auction. Heavy and elaborately decorated, the duck press became an item of curiosity at D’Artagnan headquarters. Ariane gave it a try in our testing kitchen almost immediately.

The wheel of the press

There are reproduction duck presses available online for $2000 to $3000. but this is not the type of tool often seen in home kitchens. With such a specialized purpose, the duck press is best suited to restaurants. Many of our chef friends feature this exotic preparation of duck, including Daniel Boulud and David Burke in New York City.

In fact, Ariane and David Burke got their duck presses together for a video – they pressed duck, squab and even some tomatoes to make a Bloody Mary. Watch the video here.

Behind the scenes at David Burke Kitchen
Grey Sky Films captures the scene.

Have you ever had canard à la presse, as they say in French? If not, would you try it? Share your thoughts about pressed duck in the comments, or find us on Facebook, Instagram or Twitter. Tag @dartagnanfoods to start the conversation.

7 Comments Add yours

  1. bostonbb says:

    The duck press was also a key element in the movie, “Who Is Killing the Great Chefs of Europe?”

  2. m37bruce says:

    Loved it, I have not used a Duck Press since culinary school.

  3. Suzanne Douglass says:

    Delightful video. As always. Merci.

  4. ok says:

    The legendary Tour d’Argent in Paris, one of, if not the oldest restaurant in France, has featured le canard au sang (Canard Tour d’Argent) on its menu for over a hundred years. Claude Terrail, the now-deceased owner, and himself a legend of French gastronomy, made it a once-in-a-lifetime experience.

  5. Ellen R. Testa says:

    I remember George Perrier having one at Le Bec Fin in Philadelphia.

  6. Had a duck press once…a very simple one…you brought back memories of both your dad in Auch and Claude at Tour d’Argent.

  7. Robin A Whelan says:

    I love duck in any shape or form. I would eat this in a heart beat. I live next to Atlantic City and there was a restaurant there Peking Duck. They had a whole page of duck entrees. It was my favorite place. Unfortunately it closed. I miss it very much.

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