Pressed duck is a French specialty in which the breast and legs are removed from a rare to medium rare roasted duck. The remainder of the bird in compressed in a duck press which extracts all the juices. The extracted juice is mixed with reduced red wine, butter, green peppercorns and flamed with cognac to produce a delicious sauce that is served over the sliced breast and crispy legs. Truffles are optional. In better restaurants the Canardier performs the extraction and final preparation at the diners table.

Weighs 33.5 lbs. Measures 10.75in wide, 17in (When press is down, 24in when press is up). Removable cup is 3.4in deep and 4.75in in diameter.