Given the background description of some cooking related query, summarize the question into a title

Recently watch a cooking show, and in one of the recipes (before cooking the chicken) the instruction was to put the spice below the skin of the chicken.How to do it? Does it have some special methods to preserve the quality?
How to stuff and/or spice the chicken BELOW the skin?

I've just purchased some locally reared organic duck breasts from a local farmers market and have decided to cook them according to the Five-spiced duck breasts with honey and soy recipe.My concern is that having not cooked duck breasts before (yes, I know, shameful! =) and having picked the recipe based on the fact that it sounds good and appears to have fairly detailed instructions, my inexperience in handling duck could result in a poor end result. So:Are there any tips, things to look out for or techniques when cooking duck breast to obtain a great outcome?Are there any glaring mistakes in the method for cooking duck breast in the recipe detailed?
Cooking duck breasts

I am a vegan and I make my own raw almond milk (blend soaked almonds, strain through a nut milk bag).The trouble comes when I want to warm the milk for a warm drink or to put in my coffee - if it gets too hot the fat separates from the liquid part and it's really gross. It loses its flavour too.Is there a natural, vegan emulsifier I can use that will stop this from happening?
What natural emulsifier can I use for almond milk?