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.