Antique French Cast Iron Screw Press

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About the Item

A rare and unusual French heavy cast iron tabletop pressoir from the turn of the late 19th to early 20th century. Functional and decorative, this sophisticated Parisian tabletop screw press is a complete original set, with original strainer and blue enameled cast iron catchment cup with spout, it can be used to crush grapes for wine, olives for olive oil, various fruits for fruit juice, cheese, and of course duck for the exotic delicacy foie gras. WHAT IS A DUCK PRESS? From the culinarily experts at D'Artagnan: In the history of world cuisine, French chefs have been accused of being many things, but rarely ever "shy." The French tradition holds dear the notion of not only using every part of an animal, leaving nothing edible to waste, but also of celebrating certain dishes that that often make more squeamish diners fold their napkins away and politely excuse themselves from the table. There's foie gras, of course, the production of which is abhorred by many and cherished by many more (us included, obviously). And then there is the ortolan, a small songbird that, due to the traditional preparation -- it is blinded, gorged on grains, drowned in Cognac and then roasted, served, and consumed in a single mouthful-- has become illegal in France, although many intrepid diners continue to find gastronomic speakeasies that continue to serve it. But one of our absolute favorite dishes -- and kitchen implements -- is the much lauded and feared duck press. Considered by many to be the most spectacular entree in classical French cuisine, the duck press is a device and method of preparation that was invented by a man named Machenet in Paris at the dawn of the 19th century, quickly becoming popular among the culinarily elite. The contraption, and its corresponding dish, canard à la rouennaise (or, "duck in blood sauce") was later adopted by Chef Frèdèric of the restaurant La Tour d' Argent (or "Silver Tower"), making it his restaurant's signature dish, which they continue to serve today. So, what is this infamous dish often labeled as barbaric and macabre? It begins simply, with one of our favorite things in the world: a roasted duck. The whole duck -- and this includes all of the internal organs, particularly the heart and lungs of the beast, though the liver is removed and reserved -- is seasoned, the skin lightly scored, and then roasted. Some chefs, including Daniel Boulud, opt to marinate the duck for up to two days before roasting quickly over very high heat, until the duck is appropriately rare. The beautifully roasted bird is carried by the chef to the diners' table, where the rest of the elaborate process continues in full view of the restaurant's guests. The duck's magret (breasts) and legs are removed and reserved, and the chef uses poultry shears to cut the remaining carcass in half lengthwise. Now comes the fun part. The chef packs the roasted carcass and internal organs into the duck press, a large, squat, menacing piece of kitchen machinery, usually made from a heavy metal such as brass, with a large crank, a wheel, and four legs that are sometimes, in a delightfully morbid fashion, made to look like duck feet. Many people like to compare the object to a medieval torture device, and, if you get a chance to see one, you'd be hard "pressed" do disagree. The increasing pressure of the crank plate compacts the bird until its bones are pulverized, the organs liquified, and the carcass blood juices out of the animal, all of which sluice through a small spout in the duck press and are collected in a pan, then strained through a fine chinois. The chef then thickens the mixture with the pureed duck liver, adds Cognac and red wine, and reduces it carefully until it achieves a deep burgundy, almost black color. Diners are then treated to thin slices of the duck breast in the exquisite blood sauce, followed by a second course of roasted duck legs and thighs. Duck presses aren't easy or inexpensive to come by these days, and though pressed duck isn't nearly as popular as it was in nineteenth-century Paris, the tradition of the duck press -- whether or not you consider it macabre or sublime -- continues. And for that, we are most certainly thankful. --- Dimensions: (approx) Approx 19" High (up), 16" High (down), 8" Wide, 8" Deep Antique presses such as this are scarce, especially since they were only found in top tier restaurants and few homes of the upper class. Thought of as rare and unusual kitchenware, often abused, and of no collectible value over a century ago, not many examples were made, few survived, very little intact three piece sets remain, making complete examples such as this remarkably scarce. Highly collectible, unusual, and conversational, making for a wonderful addition to any culinary collector, vineyard or winery tasting room, or as a decorative object in a rustic industrial, modern farmhouse, shabby chic, or country cottage kitchen decor.

Dimensions:
Height: 16 in (40.64 cm)Width: 8 in (20.32 cm)Depth: 8 in (20.32 cm)
Materials and Techniques:
Iron,Cast
Place of Origin:
France
Period:
Early 20th Century
Date of Manufacture:
Late 19th-Early 20th Century
Condition:
Wear consistent with age and use. Minor losses. Good antique condition.
Seller Location:
Forney, TX
Reference Number:
1stDibs: LU5977226731452

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