Lobster and Duck carcass press. This impressive stainless steel duck press is used to extract juices.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.
In better restaurants the Canardier performs the extraction and final preparation at the diners table. This press is commercial restaurant grade. Powerful and fast to use in busy kitchens, this is the ideal addition to a commercial kitchen looking to get more from its poultry and shellfish.
With this tool, a trine consenting jobs becomes simple. Just a few turns of the screw to produce the real essence of lobster or poultry, just a few seconds to lend wings to creativity and new possibilities to the world of cooking.
Use: For pressing products such as carcass of duck, pigeon, lobster or prawn shells and other items to extract the juices required to make sauces or coulis.
Cleaning: To be wash with hot water with detergent. Rinse and wipe.
Matfer Bourgeat provides a 1-Year warranty against any defects in material and workmanship.
The warranty does not apply to damage caused by abnormal or unreasonable use of any of the implements (including repairs or alterations other than by our Authorized Service Center) or normal wear and tear.
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