A few times now I’ve mentioned the technique of searing a chicken breast–skin-on, bone-in–in a skillet with hot olive oil, skin-side down, flipping it over when golden brown, finishing it in the oven, removing it from the pan and making a sauce with the brown bits on the bottom, something to deglaze those brown bits, and a little butter. See: lemon juice and butter, tangerine juice and butter, etc. There’s another technique, though, that I learned from Melissa Clark in writing my cookbook that works very well in this same chicken scenario, even though she taught it to me with duck. That technique is similar to the previous technique only it involves fruit.
Jerry Fraser of Print Hall in Perth, Australia shucks 5,000 oysters a week. He does it with such finesse, with such ease, he can carry on a meaningful conversation and have a dozen oysters shucked by the time you move on to the next topic. He’s an oyster-shucking master who’s so completely passionate about what he does, people from all over Australia come to Perth just to see him in action. I feel incredibly privileged that I had the opportunity to learn from the master directly; what follows are some pictures and more video of Jerry giving his oyster-shucking master course. Turns out you just need one tool and the rest is skill.