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A Bloody Good Time with David Burke

A riane & Chef David Burke crank up their duck presses to make the classic dish canard à la presse. Then David presses a squab (and even some vegetables!).

Try his recipe for Foie Gras Corncakes which pairs well with duck or squab cooked in any fashion, after you watch this unusual and entertaining display of pressing the flesh. Not for the squeamish!