19th-century 'Cuire Canard' terracotta pot w/ 2 beaks

This rare terracotta pot has been wonderfully made, you can see how the potter squeezed the sides together to make this the perfect shape for holding a whole duck to be cooked on the coals. When turned over, the unglazed underside is blackened from years of cooking - this piece is called a "Cuire canard". The two beaks on either side are used to collect the cooking juices so that the duck can be basted kept succulent! A lovely piece of culinary history to display in a kitchen or vitrine.