Every year, I order two whole ducks and embark on a culinary journey from Christmas Eve to the New Year. Deboning a whole duck is a labor of love, but it's worth every minute. The bones are perfect for making a rich, flavorful stock used in various dishes throughout the year. The thighs are transformed into a succulent confit, slow-cooked until they're fall-off-the-bone tender.

But the star of the show is undoubtedly the duck breast. On Christmas Eve, we gather around the table to enjoy a duck breast cooked to perfection. The skin is crispy, the meat is tender, and the flavor is simply out of this world. It's a special moment that we look forward to all year.

As the New Year rolls around, we continue our duck tradition with a Japanese twist. We prepare another duck breast for our Osechi, the traditional Japanese New Year's meal. It's a beautiful blend of our Japanese heritage and love for cooking, a tradition we hold dear.

This year, I decided to add a new element to our duck tradition: Duck Breast Marmalade. The sweet and tangy marmalade perfectly complements the duck's rich flavor, creating a familiar and exciting new dish. It was a hit with the family, and I feel it will become a new tradition in the Matsuda household.

Reflecting on our duck tradition, I'm grateful for the delicious food and the memories we create around the dinner table. It's a reminder of why I do what I do. Cooking isn't just about feeding the body; it's about nourishing the soul. And there's no better time to do that than during the holidays.

So, here's to traditions, old and new. To the joy of cooking, the warmth of family, and the delicious adventure that awaits us in the coming year.