香橙烤鸭脯

材料
鸭胸1份、牛油30克、香橙1/2粒、番茄1/2粒、芦笋50克
1 set duck breast, 1/2 orange, 1/2 tomato, 50g asparagus

马铃薯泥材料
马铃薯（煮熟）100克、牛油10克、鲜奶油50克、盐和胡椒粉适量
100g cooked potato, 10g butter, 50ml fresh cream, salt & pepper to taste

腌鸭料
李派林酱2汤匙、甜椒粉1茶匙
2 tbsp Lea & Perrins sauce, 1 tsp paprika powder

香料酱
牛骨粉（家乐牌）20克、水200毫升、西式混合干香料适量、盐、糖、胡椒粉各适量
some mix dried herbs, 200ml water, 20g beef powder (knorr Brand), salt , sugar and pepper to taste

做法
1.在鸭皮上划两刀，然后涂上腌料腌制约10分钟。（图1-2）
1.Cut 2 slits on the skin of duck breast, marinate with paprika, Lea & Perrins sauce for 10 minutes.(pic 1-2)

2.用平底锅把鸭胸煎至两面金黄。（图3）
2.Sear duck breast in pan until golden brown on both side.(pic 3)

3.把鸭胸放入预热至180℃的烤箱烤10分钟至熟。（按照个人喜好熟度调整烤箱时间）（图4）
3.Bake the duck breast in pre-heat oven at 180℃ for 10 minutes or until cooked.(pic 4)

4.在平底锅热少许牛油炒香芦笋。（图5）
4.Sauté asparagus with some butter until fragrant.(pic 5)

5.平底锅热少许牛油把香橙及番茄稍微煎香盛盘。
5.Sear orange and tomato until fragrant.

6.马铃薯泥做法：把马铃薯压成泥，加入其余材料拌至细滑，即可摆盘。（图6）
6.To prepare mash potato: Mash the potato and mix with remaining ingredients, arrange on serving plate.(pic 6)

7.香料酱做法：牛骨粉加水煮开，放入干香料和调味料煮至稠，淋在鸭胸上。（图7-8）
7.To make herbs sauce: Boil water with all sauce ingredients until gravy thicken, pour over the dish.(pic 7-8)

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