法式橙汁煎鸭胸Pan-fried Duck Breast with French Orange Sauce

  • Prep Time
    15 mins
  • Cook Time
  • Type
  • View
    107

Ingredients

材料

Ingredients

    Directions

    营厨贴士:鸭肉中富含女性常缺乏的铁质,以及维持活力不可或缺的维他命B1、B2和A等营养素,鸭肉铁质约为其他的肉品的2-4倍,维他命B1比较其他肉的4倍。

    Step 1

    先将鸭胸洗净吸干水,用刀尖在皮上划十字纹,放油烧热平底锅,中火先把鸭皮向下煎至金黄,再反转鸭肉煎至八成熟,取出摊凉1分钟,切件摆盘。Wash the duck breast and absorb the water, use a knife to draw a cross pattern on the skin, put oil and heat up a pan, fry the duck skin down to golden brown on medium heat, then turn over and fry the duck meat until 80% cooked , take out and let cool for 1 minute, cut into pieces and dish on plate.

    Step 2

    保留平底锅上的鸭油,倒入橙汁加少许糖,煮滚放入玛莎拉酒,煮滚后放入牛油收汁,再淋在鸭胸肉上即可享用。Keep the duck oil on the pan, pour in orange juice and a little sugar, bring to a boil and add Marsala wine, after boiling, add butter to make the sauce thickened and absorbed, then pour it over the duck breast and enjoy.

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