: Hérault, France
material : enamelled cast iron
dimensions (cm) : H=44, L=21, D=14.9
date : 20th century
collection Didier Arnaud, Agropolis-Museum, Inv. n° 18.104.22.168
to make the recipe called “duck in blood” which was created in 1890 by the Parisian restaurant La Tour d’Argent. The squeezed carcass produces a famous juice that is incorporated into the sauce which accompanies the roasted poultry.