Pressing Matters: The Juicy History of the Duck Press

The Chuck Williams Culinary Arts Museum, located at The Culinary Institute of America at Copia, in Napa, CA, houses more than 4,000 culinary artifacts from the Williams Sonoma founder’s personal collection. The exhibit includes a collection of duck presses from France, dating from 1910 - 1945. Also known as a canardière in French, a duck press is used to prepare canard à la rouennaise, or "duck in blood sauce," an iconic dish in classic French cuisine and the epitome of extravagant tableside service.

Learn more about the museum and visiting hours: https://www.ciaatcopia.com/chuck-williams-culinary-arts-museum/

Watch videos about a selection of museum artifacts: https://www.youtube.com/playlist?list=PLVtTKvDDq_huEOZFb2GNC3ybFk_WnGFyX

Special thanks to Williams Sonoma Inc. Corporate Archives for sharing photography for use in this video series.