“Jibuni” simmered duck stew, which is derived from a dish that was served at samurai households and features ingredients of the season, reflects the essence of Kanazawa. Aoki learned the dish ...

Sous Vide Cooked and Reverse Seared Using a sous vide is a method to ensure both a precise cook and that the duck breasts get to stew in their own rendered fat a bit prior to searing. Vacuum-seal the ...

Confit duck is a marvellous make-ahead dish. After cooking, the confit duck can be cooled and stored, covered in the fat, in an airtight container in the fridge. It will keep for weeks if properly ...

People wait to buy ginger duck stew from a stall in Taipei’s Zhongshan District yesterday, which was the first day of winter, ...