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| Photo from liveauctioneers.com |
My husband informs me that we need one of these. It's a sterling silver duck press and a similar one was featured this month in the "What is It?" section of Cook's magazine. A specially bred Rouen duck was slaughtered without being bled, then par-roasted; breast and thighs removed. The carcass was then inserted into the basket and when the handle was cranked a silver plate squished everything; blood and juice exited out the spout. The breast (further cooked) was served with this jus cooked down with Madeira and cognac.
Maybe we could use it to make guacamole?
I found the photo above of the press in action from the website FX Cuisine - great site. Check it out (link below) for accounts of really interesting food experiences. Warning - I spent an hour on it and could have easily been at it another couple of hours.
fxcuisine
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