The duck press at Otto's in London is an antique silver plated one made by Christofle in the 1920s. It's cost, considered a bargain, was reported to be somewhere between $25,000 and $30,000. Christofle also made the two presses at La Tour d'Argent.
hahah I fish often and have hunted in the past so I don't have a problem strangling the ducks neck then plucking the feathers and removing the guts. Not sure about the heart, but you save and grind the later which gets added to the sauce later. I think the recipe is so old that frozen wasn't an option, but I may go that route to simplify the process.
I have pressed my share of fruit.
And maybe a few bar maid bottoms in my younger days.I am a sailor after all. But never a duck. I am assuming that after choking the thing to death ya then pluck and gut it right?? don't that take the blood out as well or does stopping his heart beating before gutting do the trick???
Wow those are pretty fancy. Thanks for the info. Good to have some history on the dish. I would love to own at least a nice press, but until I win the lottery I'll just have to make due with the old iron one. I would image that equipment would be a few hundred grand in today's market!
The duck press at Otto's in London is an antique silver plated one made by Christofle in the 1920s. It's cost, considered a bargain, was reported to be somewhere between $25,000 and $30,000. Christofle also made the two presses at La Tour d'Argent.
If you find success with your dish, and also hit the lottery, you may want to look into an antique silver plated meat trolley with a press at a dealer in New Orleans. It's only $98,500.
