Poultry Presses

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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.

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215545 Culinary Press for Poultry Carcasses or Shells

Culinary Press for Poultry Carcasses or Shells
215545

Matfer

Price: $1,149.00

Duck Carcass Press
612205

Matfer

Price: $1,856.30

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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.