Duck or poultry presses are used to make a famous French dish called pressed duck. The presses are usually constructed of brass and have a heavy disc on a crank that screws down into a container. They are used to squeeze the blood and marrow out of a duck carcass.
To prepare pressed duck, the bird is roasted, and the legs and breast are removed. The legs are grilled, and the breast is thinly sliced and placed in a red wine reduction on a heated surface. The remaining carcass goes into the press.
The waiter or chef screws the metal disc down until the duck is pressed completely flat. All of the blood, juices and bone marrow are squeezed out of the duck and drain through a spigot on the side of the poultry press. These juices are added to the wine reduction along with some brandy or cognac. The resulting sauce and duck breast are served to the customer along with the grilled legs. As a side note, you will want to avoid sending bone-in meat through the press. If the bone is thicker than the indicated setting, the press could shatter the bone or damage the press itself. Poultry presses are easy to use and incredibly safe, but avoid placing your fingers or hands near the press plates when you are operating it to prevent injury. Add a poultry press to your other food prep tools and impress your guests with pressed duck, stuffed chicken breast and more.