Andrew Zimmern's Food Lab
"The dish was made by deboning a partridge and attaching it to duck tenders using the meat glue. Then Flicker adds a layer of brioche, then lardo (pure, cured pork fat). The dish is pressed into neat little package, then pan seared. Then it's served with a garnish of cherry and mushroom. It's like a rainbow of unctuous, meaty flavors. Flicker is a genius."