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Andrew Zimmern's Food Lab

F&W contributing editor Andrew Zimmern chronicles his experiences with food science around the world.—Andrew Zimmern
One dish served fresh every day.
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Slide 12 of 13
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Minneapolis

"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."

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