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2012

鴨胸配香橙汁【經典法國餐】Duck with Orange Sauce

by blackgoldfish
鴨胸的兩面灑上鹽和胡椒粉。鴨皮的一面先下在平底鑊中,不用落油,因為鴨皮會出油份。開爐火,用中慢火把鴨皮煎至金黃色。反轉另一面,煎至微黃色,加蓋煎約 3分鐘,打開蓋繼續煎至水份收乾,直至自己喜歡的熟度,即可。上碟淋下汁料,灑些焦糖橙皮絲在鴨胸上面,以橙肉及沙律菜裝飾即成

2006

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