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.
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.
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.
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.