A rare lobster or duck press" by Christofle. Paris c. 1920s.
These presses by Christofle are very hard to find and are rarely offered for sale, they can also be used for lobster.
Since the 19th century , it has also been a specialty of the Tour d'Argent restaurant in Paris where it is formally known as the Caneton Tour d'Argent (Tour d'Argent duckling). It consists of various parts of a duck served in a sauce of its blood and bone marrow, which is extracted by way of a press. It has been considered "the height of elegance."
The original duck press from the restaurant Tour d'Argent was sold in 2016 for 40000 euro.