美食菜谱： 麻酱香桃蜜糖烤鸭胸
菜系
意大利餐
主料
600g duck breast鸭胸肉,20g honey蜜糖,80g baby corn小白菜,80g bak choi白菜,80g baby carrot小胡萝卜,80g turned potatoes土豆,60g green beans青豆,6g Chinese parsley中国芫荽,10g butter牛油,80g peach桃子,salt & pepper to taste盐和胡椒粉 适量。调味料 : 5cl red wine vinegar 红酒醋,20g sugar糖,3cl duck demi glaze 烧汁,2spoon soya sauce 酱油,2cl lemon juice 柠檬汁,5g roast sesame seeds 炒好的芝麻WINE RECOMMENDATION推荐酒 Muscadet de sevre & maine, marc bredif, 1988
做法
Makethesauce:
Cookthesugaruntilgoldenbrow,deglazewithredwinevinegaraddtheduckdemiglaze,soyasauceandlittlelemonjuice,checktheseasoning;keepasideuntilfurtheruse.
Preparetheduck:
Sautétheduckbreast,skinfacingdown,withalittlebutterfor2-3minutes,thencoattheskinwithhoneyandfinishtheprocessintheoven(280ºC,7-8minutesformedium).
Blanchallthevegetablesandtosswithbutter.Seasonwithsaltandpepper.
Slicethepeachesinquartersandpanfrygently.
Arrangeslicesofduckonthebedofvegetablesandcoverwiththesauce.Sprinklewithsesameseed.
DecoratewiththepeachquartersandfreshChineseparsley.
将糖在锅中烧成金黄色，倒入红酒醋，然后加入烧，酱油与柠檬汁，烧开后调味，搁在
一旁待用。
用少许牛油煎鸭胸，鸭皮向下，煎二至三分钟。在鸭面扫上蜜糖。用局炉以摄氏280度中火烘焙7至8分钟。
所有蔬菜去水，用牛油拌匀，加盐与胡椒。
桃子一开四，放在平底锅内慢慢地煎。
鸭胸片放在蔬菜面，淋上汁料，撒上炒好的芝麻。
以桃和新鲜中国芫荽作装饰。
Cookthesugaruntilgoldenbrow,deglazewithredwinevinegaraddtheduckdemiglaze,soyasauceandlittlelemonjuice,checktheseasoning;keepasideuntilfurtheruse.
Preparetheduck:
Sautétheduckbreast,skinfacingdown,withalittlebutterfor2-3minutes,thencoattheskinwithhoneyandfinishtheprocessintheoven(280ºC,7-8minutesformedium).
Blanchallthevegetablesandtosswithbutter.Seasonwithsaltandpepper.
Slicethepeachesinquartersandpanfrygently.
Arrangeslicesofduckonthebedofvegetablesandcoverwiththesauce.Sprinklewithsesameseed.
DecoratewiththepeachquartersandfreshChineseparsley.
将糖在锅中烧成金黄色，倒入红酒醋，然后加入烧，酱油与柠檬汁，烧开后调味，搁在
一旁待用。
用少许牛油煎鸭胸，鸭皮向下，煎二至三分钟。在鸭面扫上蜜糖。用局炉以摄氏280度中火烘焙7至8分钟。
所有蔬菜去水，用牛油拌匀，加盐与胡椒。
桃子一开四，放在平底锅内慢慢地煎。
鸭胸片放在蔬菜面，淋上汁料，撒上炒好的芝麻。
以桃和新鲜中国芫荽作装饰。