French vs Chinese: We Try Each other's Duck

0:00

这真是经典的法国菜。为了尽可能保持新鲜，我们只加盐和胡椒。

That's really French classic. To be as close as fresh a produce is, we just salt and pepper.

0:06

是的，北京烤鸭根本不会那样。哈哈哈！

Yeah, the Peking duck is not going to be like that at all. Ho ho ho!

0:15

哦，你是用真空低温烹饪吗？是的，真空低温烹饪。哇，手的动作多得多。

Oh, you cook sous vide? It's cooked sous vide, yeah. Oh wow. It's way more movement. With the hands.

0:22

哇，来一块鸭肉。干杯！大家好！

Oh wow. Take a piece of the duck. Cheers! What is up guys?

0:28

我们有一个非常特别的视频。我和厨师Keef在一起。我可以叫你Keef厨师吗？可以，请叫我。

We have a very special video. I am here with chef Keef. Can I call you chef Keef? Yeah, please.

0:35

这位法国厨师从生鸭开始为我们准备了一切。有什么期待吗？你之前吃过法国鸭吗？

The French chef prepared everything for us from the raw duck. Any expectations? Have you had French duck before?

0:40

从小学习烹饪，你会体验到在学校学到的法国烹饪。所以我非常兴奋。

Growing up learning how to cook you you kind of experience like French cooking as you're taught in school. So I'm very excited.

0:48

Keef，很高兴见到你。欢迎来到Le Baratin。嗨，您好。我叫Jean-Regis Renault。我是Le Baratin的厨师老板。

Keef, nice to meet you. Welcome in Le Baratin. Hi, hello. My name is Jean-Regis Renault. I'm the chef owner at Le Baratin.

0:54

我当厨师已经30年了，工作过不同的地方和大陆。法国鸭肉很重要，因为它来自农业。

I've been a chef for 30 years working different places, different continent as well. French Jek is significant because it comes from the agriculture.

1:01

西南地区有非常好的气候和养鸭的文化。

The Southwest have a really good climate and really culture of raising duck.

1:06

可以是鸭肉酱、卡苏利、鸭肉菜肴，一切都来自那里。

It can be the duck confit, the cassouli, the duck create, everything come from there.

1:10

今天我将做鸭肉酱，这是中国厨师的法国做法。我喜欢它。

Today I'm making duck confit, a French way for a Chinese chef. I love it.

1:15

我认为这就是多伦多，文化的交流与融合。

I think this is really what Toronto is, is exchange and a mix of culture.

1:20

厨师将会发现我的文化，而我将会发现他的文化，我认为这就是多伦多。你兴奋吗？我很兴奋。好吧，走吧。

The chef is going to discover my culture and I'm going to discover his and I think that's really Toronto. Are you excited? I'm excited. Okay, let's go.

1:27

我将向你展示我们处理的所有内容。

I'm gonna show you basically all we process.

1:30

我们将鸭子腌制24小时，皮和肉两面都腌。

We pre-solve the duck for 24 hours, both sides, skin and flesh.

1:35

然后我会打开烤箱，给你看看我们将它在自己的脂肪中烹饪三个半小时。

And after I'm gonna open the oven, I'm gonna show you we cook it for three hours and a half in its own fat.

1:41

我们烹饪得越久，产生的脂肪就越多，我们可以用这些脂肪来烹饪。

The more we cook, the more we generate the fat, the more we can raise the fat for cooking.

1:45

最后的成品将在烤箱中完成。哇。

And the final produce will be we finish in the oven after. Wow.

1:50

同样在烹饪时，有些人喜欢皮在上面或皮脆。

And same when you cook, some prefer skin on the top or the skin crispy.

1:56

我更喜欢回去，因为肉会更湿润。这里的皮更脆，但肉有点干。

Me, I prefer go back because the flesh gets more moist. Here the skin is more crispy but the flesh is a bit more dry.

2:03

哇，好吧，是的，我们准备好玩了。好吧，我要打开，我觉得它准备好了，我就这样打开烤箱。

Wow, okay, yes, we're ready to play. Okay, I'm gonna open, I think it's ready, I'm just gonna open the oven like this.

2:09

所以你是说你通常处理的鸭子里面会小一点？绝对小一点。像这里的部分，都是脂肪。

So you're saying the ducks that you usually deal with is a little smaller inside? Definitely smaller. Like this part here, this is just all fat.

2:16

是的，北京烤鸭根本不会那样。

Yeah, the Peking duck is not gonna be like that at all. be like that at all

2:19

我们煮土豆时绝对更瘦了。

it's definitely much more leaner we finish to cook the potato in

2:23

在同样的脂肪中，是的，当你吃脂肪时，你会

the in the same fat yeah when you eat the fat you're

2:26

感到油腻，是的，这里就是酒的作用所在。

gonna be greasy yeah around here and this is where the wine

2:29

哦，我明白了，它能切割油腻感，没错。

play a role oh I see it cuts to grease exactly

2:32

我会说它就像寿司中的姜。

I would say it's like the ginger for the sushi

2:35

或者它就像是一种调味品，用来清洁味蕾

or it's like a condiment here to clean the palate

2:38

我们卷起味道，继续吃，这是一种

we roll the flavor and we keep eating this is

2:42

我们制作的酱汁，这是一种基本的牛肉高汤，配上你的酱汁，最后加上波尔图酒，这真的是经典的法式菜肴。

a sauce we make the sauce here it is a basic beef stock with your sauce and we finish with Porto, that's really French classic.

2:52

所以你得到了每个人都喜欢的脆皮，但你也会失去水分。是的，确实。这是一个权衡，对吧？是的。

So you get the crispy skin, which everyone loves, but then you're also going to get that. You're losing the moisture. Yeah, exactly. That's a trade-off, right? Yeah.

2:59

这非常技术性。是的，是的。厨师之间进行这样的讨论是很好的。

It's very technical. Yeah, yeah. It's good to have this discussion between chefs.

3:04

就像我说的，有些人把这当作工作，但他们忘记了体验。我想工作。我想赚钱。我想回家。

Like I said, some, they come as a job, but they forget the experience. I want to work. I want to make my money. I want to go home.

3:11

而且让人们思考你想要的生活体验是很好的。

And it's good to have people think about what you want to live as an experience.

3:16

我告诉他们带上家人时，我会说，记得你和妈妈坐在桌子上吗？你看到她脸上的微笑吗？请。

I get them when I tell them to bring their family. I say, remember when you sit with your mom on the table? You see the smile on her head? Please.

3:23

这是一份情感丰富的工作。确实如此。有时我会说，假装你是在为你妈妈做饭。是的，是的。是一样的。为你妈妈做，就像，好吧。

It's an emotional job. It is. Sometimes I say that. Pretend you're cooking for your mom. Yeah, yeah. It's the same. Do for your mom. It's like, okay.

3:31

我认为最重要的是确保厨师们有意图。他们在做的事情上要有意图。思考每一个动作。

I think the biggest thing is just making sure cooks, they have intention. Intention with what they're doing. Think about every movement.

3:38

在这样的事情上有很多思考。你知道，有很多技巧。这是更脆的皮。

There's a lot of thought that goes into something like this. You know, a lot of, there's a lot of technique there. This is the crispier skin.

3:45

更脆的，是的。这是皮肤柔软的那个。这个会很多汁。是吗？那个会很汁。哦。

Crispier one, yeah. This is the one that's soft on the skin. This one's going to be juicy. Yeah? That one will be juicy. Ooh.

3:54

看看这个。嗯。哦，天哪。哇。宝贝。

Look at that. Mmm. Oh, man. Wow. Baby.

4:01

看起来不错。嘿，怎么样？完美。我奶奶总是告诉我在菜肴上放新鲜的香菜。

That looks good. Hey, what up? Perfect. It's been my grandmother always tell me to put fresh parsley on the dish.

4:07

你让我让人们开心。谢谢你，厨师。我们很兴奋。是的，来吧。来吧。我可以把它拿过来。好的。

You make me make people nice. Thank you, chef. We're excited. Yeah, let's do this. Let's do this. I can bring it over. Okay.

4:14

好的，走吧。我很兴奋。我

Okay, let's go. I'm excited. I

4:18

建议你从这个开始，因为我最喜欢的盘子。如果你去法国南部的小酒馆，这正是你会得到的。

would advise you to start with this one because my favorite plate This is if you go in in a little bistro in the south of France is exactly what you're gonna get.

4:27

我很兴奋。希望你会喜欢。

I'm very excited. I hope you're gonna like it

4:36

皮肤是美味的，是的，皮肤实际上是我最喜欢的部分，更多的脂肪。是的。

The skin is delicious Yeah, the skin is my favorite part actually more fat. Yeah.

4:42

是的，这就是为什么饮食，我不确定是否超级均衡。

Yeah, that's why the diet, you know I'm not sure super balanced

4:48

厨师，你觉得这里怎么样，第一口就很好吃。

chef what do you think here after your first bite delicious