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Out of all foods I tried in France, duck confit may be one of my top favorite, other than CROISSANT, Andouillette, foie gras over fig jam, and escargot.
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Last weekend I ordered takeout from China Bee restaurant in San Mateo, one of the dishes was Three Cup Chicken. The slight kick of spice and thai basil, brought out the chicken flavor and it was DELICIOUS. I knew this dish but I never made it before; I thought it was complicated but it turns out to be quite simple and straightforward — the three cups literally just mean three main most commonly-used sauces: dark soy sauce, soy sauce and rice / cooking wine or water.
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The leftover half duck from previous post “Shiso braised Duck” was made into Cantonese Five-Flavor Duck. Five flavors are: fragrant, spicy, sweet, sour, umami 香、辣、甜、酸、鮮. Five-flavor duck recipe is very straightforward — mix sauce, stir fry duck till skin becomes golden, cook for long time over low heat.
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I got a whole raw duck the first time and dissected it the first time. First duck recipe to share is Cantonese Shiso braised duck 粵菜 紫蘇燜鴨. In this dish, shiso leaves help get rid of the strong taste of duck and brings in extra flavor. Shiso leaves are also commonly used in stir-fry with snails, another common Cantonese street food appearing in alleyways in the snail season of late Summer and Fall.
