Quantcast

Duck Press?

Kitchen Knife Forums

Help Support Kitchen Knife Forums:

deker

Active Member
Joined
Mar 7, 2011
Messages
35
Reaction score
0
I'd never heard of or seen this before.

Anybody with experience care to share some more detail?

-d
 

stereo.pete

Founding Member
Supporting Member
Joined
Mar 2, 2011
Messages
2,270
Reaction score
1
Deker,

Grant Achatz' new restaurant Next had a Paris 1906 themed menu with a duck dish that used a duck press to create one of the best sauces I have ever had. Not exactly something for the home but it would come in handy in a restaurant that serves large quantities of duck.
 

WildBoar

Home cook, knife accumulator
Founding Member
Supporting Member
Joined
Feb 28, 2011
Messages
4,666
Reaction score
803
Location
NoVa (US)
Only ever seen one used on TV, but classic French and as stated above supposed to help make tasty sauces. SLT always seems to have one in the store; they sell for ~$2k. Would be interesting to see one made out of mokume... :)
 

ecchef

Staff member
Founding Member
Global Moderators
Supporting Member
Joined
Feb 28, 2011
Messages
5,877
Reaction score
168
Location
MCAS Miramar
An obsolete piece of equipment from a bygone era.
 

wenus2

Founding Member
Joined
Mar 2, 2011
Messages
867
Reaction score
0
The person who wrote that aritcle ceratinly presented the device and it's use as only a giant D-bag could.
Must be one of those people that think meat is stores is harvested from low hanging branches by Santa's elves in the off-season.
 
Last edited:

Line cooked

Well-Known Member
Joined
May 2, 2011
Messages
192
Reaction score
0
Deker,

Grant Achatz' new restaurant Next had a Paris 1906 themed menu with a duck dish that used a duck press to create one of the best sauces I have ever had. Not exactly something for the home but it would come in handy in a restaurant that serves large quantities of duck.
+1 on the sauce....it was silly
 

jmforge

Banned
Joined
Jul 27, 2011
Messages
1,289
Reaction score
0
Very old fashioned. Guess they didn't have thick ziplock bags you could run over with your pickup and fine screen collanders back in 1906.:biggrin:
The person who wrote that aritcle ceratinly presented the device and it's use as only a giant D-bag could.
Must be one of those people that think meat is stores is harvested from low hanging branches by Santa's elves in the off-season.
 

AnxiousCowboy

Well-Known Member
Joined
May 17, 2011
Messages
198
Reaction score
0
a traditional way to do a salmis is to half roast the bird, carve the meat off, finish cooking it in the sauce, and then finish the sauce with the juice from the press and any liver
 

jmforge

Banned
Joined
Jul 27, 2011
Messages
1,289
Reaction score
0
That sounds a tad gruesome, yet very tasty. :lol2:
a traditional way to do a salmis is to half roast the bird, carve the meat off, finish cooking it in the sauce, and then finish the sauce with the juice from the press and any liver
 

AnxiousCowboy

Well-Known Member
Joined
May 17, 2011
Messages
198
Reaction score
0
That sounds a tad gruesome, yet very tasty. :lol2:
meat is gruesome. Thickening sauce with blood is a technique that's been around a lonnnnngg time, as with liver, most popular with game. We do a more modern variation of a sauce salmis when we do a cote du boef where we sear foie gras and blend it with beef jus. I've also done squab thickened with a liver/butter puree on a few occasions. It's good :)
 

jmforge

Banned
Joined
Jul 27, 2011
Messages
1,289
Reaction score
0
Hey, that's they case some fish too. A number of the more tasty salt water varieties should NEVER be shown whole to the people who are going to eat them.:lol2:
meat is gruesome. Thickening sauce with blood is a technique that's been around a lonnnnngg time, as with liver, most popular with game. We do a more modern variation of a sauce salmis when we do a cote du boef where we sear foie gras and blend it with beef jus. I've also done squab thickened with a liver/butter puree on a few occasions. It's good :)
 

Eamon Burke

Banned
Joined
Mar 5, 2011
Messages
4,855
Reaction score
9
I've also done squab thickened with a liver/butter puree on a few occasions. It's good :)
That is such remarkably healthful and nourishing food, I can't even describe the benefits in one post.

A whole game bird, with liver and butter. It's like a nutritionists' wet dream.
 
Top