On The Best Thing I Ever Ate, Ted Allen patiently waits for his Canard a la Presse. This dish requires master of French cuisine Daniel Boulud to wheel out a duck press to extract the remaining duck sauce. Other menu favorites at this elegant Manhattan mainstay include foie gras terrine.
Special Dishes: Pressed Duck
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Make restaurant favorites at home with copycat recipes from FN Magazine.
Let Guy take you on a coast-to-coast tour Friday at 9|8c.