Tableside Duck

Financial Times writer Tim Hayward visits London restaurant Otto's to partake in pressed duck, a famously over-the-top dish that roasts, flambés, then presses a whole duck to remove all juices (those last two steps, mind you, occur tableside). Hayward notes that the silver press looks "like something between a torture instrument and a rococco sex toy" and deems the traditional preparation "a meal you'll remember your whole life." [FT] [Photo: Otto's restaurant]