香橙煎鴨胸 Duck a l'Orange

材料 Ingredients

大鴨胸 Large duck breast 2 個 ea 芥菜籽油 Canola oil 1/4 杯 cup 鹽 Salt 1 小匙 tsp 黑胡椒 Ground black pepper 1/4 小匙 tsp 香橙甜酸醬/糖漬金橘 Orange Gastrique Sauce with Candied Kumquats 1 份 portion

食譜來源 (Recipe Source)： Bobby Flay's Duck a l'Orange


做法

1.	把 香橙甜酸醬和糖漬金橘 準備好。
2.	鴨胸用紙巾擦乾後，用刀在鴨皮上劃出格子紋路。鴨胸兩面抹上鹽和黑胡椒。
3.	平底鍋燒熱後加入芥菜籽油，再放進鴨胸(皮向下)用中大火煎12分鐘。翻面再用中火煎到內部溫度達到140°F(60˚C)，大約15分鐘。
4.	轉移鴨胸到砧板上，用錫箔紙包住。等10分鐘過後切成2cm薄片。
5.	裝盤時先淋上些許香橙甜酸醬，上放鴨肉片，再撒上糖漬金橘。与 越蔓莓佐料 一起食用。

PROCEDURE

1.	Prepare the Orange Gastrique Sauce with Candied Kumquats .
2.	Pat the duck breasts with paper towels. Score the skin in a cross hatch patter. Spread the salt and black pepper on both sides of the duck breasts.
3.	Add the canola oil in a heated pan. Add the duck breasts skin-side down and pan-fry over medium-high heat for 12 minutes. Turn them over and cook over medium heat until the inner temperature reaches 140°F(60˚C), approx. another 15 minutes.
4.	Transfer the duck breasts onto a chopping board and cover with a piece of foil. Wait for 10 minutes then cut the breasts into 2cm slices.
5.	Spoon some Orange Gastrique Sauce onto a plate. Place several duck slices on top of the sauce then top with few candied kumquats. Serve with Cranberry relish .

最後更新 (Last Update): 12/26/2015
版權所有，未經同意請勿翻印。
All rights reserved. Do not duplicate without permission.