Below are 4 styles of French Chicken by chefs from:
1. France (Michelin 3 Star) 2. America (Chef Keef) 3. Italy (Chef Gennaro) 4. Singapore (Chef Goh)
Note: The creamy sauce (with or without mushrooms) made by the chef can be bought ready-made off-the-shelf in Campbell’s can (NTUC ~ S$2).
慢炖的牛肉 (运动量大的地方): 多筋， 多肉 = 牛腱， 牛尾， 牛腩 (Sirloin), 牛肋 (Rip)
1. Cold pan : duck oil will release slowly, If hot pan, duck oil locked up in duck meat.
2. Oven : 200 C, 6 mins.
Brine Method : 300 cc water + 10 gm salt + ( optional herbs ). Soak duck meat in for 1 hour.
Air Fryer: 180 C for 6 mins
Canard = Duck 鸭
I try to replace orange by mandarin 柑, since now is Chinese New Year season in Jan 2017 with plenty of mandarins.
This French classic dish costs S$20 to $25 in local French restaurants. A raw duck drumstick 鸭腿 at Seng Song Supermarket is only less than $5.
The English cook in the video used the herbs French “mirepoix” (carrot + celery + onion), equivalent to the ubiquitous “ginger 姜+ leek 葱+ onion 蒜” in common Chinese cuisine.