CHRISTOFLE - Lot 340

Lot 340
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Estimation :
5000 - 10000 EUR
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CHRISTOFLE - Lot 340
CHRISTOFLE Silver-plated duck-shaped press, decorated with palmettes and leafy scrolls, engraved with a monogram, resting on a multi-lobed wooden base. (Minor wear to the silver plating; wood in good condition) Circa 1900 Height: 50 cm; Width: 33 cm An iconic piece from the Christofle house, the duck press is a work of fine silverware. It is a hotel-style utensil used to prepare "canard au sang" (blood duck), a specialty of the Parisian restaurant "La Tour d'Argent," a recipe codified in 1890 by maître d'hôtel Frédéric Delair, originally from Rouen. The duckling must be blanched, cooked rare, and once the tenderloins have been removed, the carcass is pressed to extract the blood and juices, which are then incorporated into the sauce. To obtain this unique juice, a press was necessary. Mounted on a wooden base, the press is operated by a handwheel that turns a screw, crushing the carcass placed in its perforated receptacle. The juice then flows into the container placed beneath the spout. The final steps of preparing the dish were performed in front of the customer.
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