first make cuts on the duck breasts' skin with a knife (1), then season with salt and pepper: the cuts will allow the spices to penetrate and flavor the meat better. Melt 1 tbsp of butter in a pan ...

Scoring meat might seem intimidating, but if you learn which cuts benefit the most from this technique and how to do it right ...

Duck larb is eaten warm or tepid, which means much of it can be prepared in advance. Make the cooked ingredients and prepare the fresh herbs. Just before serving, combine the meat with the fried ...

Chef Saito cooks a traditional simmered dish in a kaiseki style: Jibuni, simmered duck and awafu. It's a great way to warm up during the cold winter months.