It took him two full days, but eventually Iñaki Aizpitarte, of Paris’ adored Le Chateaubriand, got his wild ducks plucked. He then cooked them ‘a la ficelle,’ by hanging them on string over an open fire.
Food for Thought: Cook It Raw Poland 2012
What happens when you bring a group of some of the most innovative and acclaimed chefs in the world to a remote place and ask them to cook with what they find there?