Chef Joe Cash’s signature duck at his Michelin-starred restaurant, Scoundrel in Greenville, South Carolina, is the product of extensive dry-aging on the bone, honey-lacquering, and high-heat cooking in a specialty Rational combi oven. Drawing on techniques honed during his time at elite establishments like Per Se and Major Food Group in New York, Cash prepares over 20 orders a night of the prized dish, which features crisp skin, medium-rare breast meat, and seasonal accompaniments.