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Culinary Press for Duck, Poultry and Lobster

Culinary Press for Duck, Poultry and Lobster Culinary presses for duck, poultry carcasses or shells It’s used to press a duck or lobster carcass to create gourmet French dishes A grand device for squeezing the juices out of a duck carcass once the breasts and legs have been removed. While the meat is cooking, the carcass is pressed and the resulting juices used to make a flavorful sauce. It is common to toss the lobster shells into a pot to make a lobster stock for a bisque, stew, or sauce. Polished brass traditional culinary tool. For carcass juice extraction (pressed duck) convenient for both preparation or presentation in a restaurant dining room.or the hard working stainless steel 1/2 quart



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  1. Culinary press for poultry carcasses or shells - (Matfer Bourgeat)

    Culinary press for poultry carcasses or shells - (Matfer Bourgeat)
    Starting at: $1,525.00

  2. Duck carcass press - (Matfer Bourgeat)

    Duck carcass press - (Matfer Bourgeat)
    Starting at: $1,820.00

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