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.