Old Cast Iron Duck Press/Fruit Cheese Press Early 20th Century. Duck with blood (also called duckling with blood, duck with press, duckling with press or duck with Rouen or duckling with Rouen) is a traditional French dish. A culinary specialty of Rouen, its recipe is attributed to an innkeeper from Duclair, called Father Denise. What remains of the animal's remains (including the bones and skin) is placed in a special press (resembling a wine press): a juice of blood and carcass is thus obtained. The result of this extraction is then thickened and flavored to make a sauce. The crushed liver is added to this sauce made from chopped shallots reduced in a liter of Bordeaux with pepper and salt and to which butter is added. The press can also be used for fruits, vegetables, cheeses... Height: 36 - 48.5 cm Width: 24 cm Weight: 12 kg Slots on the enameled cast iron pot Authenticity: Original Type: Display object, Decorative Origin: France Subtype: Press Material: Cast iron