Duck breast carpaccio is a refined dish that brings duck to new heights of flavor and presentation, ready in under an hour.

The dining halls reserved for overseas guests can accommodate a total of 2,000 diners, and include a hall where all-duck banquets in which all the dishes are made from parts of the duck can be ...

“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 ...

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 ...

Bamboo Penny’s mango duck dish is deboned, lightly fried and layered in a bed of mangoes, sautéed asparagus and heirloom carrots. It is dressed in a house-made sauce with fresh diced mango ...