A utensil used to remove juices from the meat and carcass of a whole duck after it has been cooked. The juices are used to season the slices when served. The duck is typically cooked for 20 to 30 minutes and then the breast is removed for slicing. The remaining meat, such as the legs and carcass are placed in a steel or brass press with a handle and shaft or screw mechanism that applies pressure to the meat. As the meat and carcass is pressed, the juices are collected in an adjoining container and blended with red wine, brandy or cognac. The mixture is then poured over the sliced meat to create a dish known as "pressed duck."
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