condiments
500g duck breast
50g cherry tomato
50 grams of straw mushroom
50g asparagus
condiments
cherry radish
1
Rosmarin
2 branches
Lettuce is very small
Proper amount
Himalayan rock salt
1?o'clock
black pepper
Proper amount
Black vinegar
1?o'clock
Practice of slow roasting French duck breast at low temperature
1.
French Luger duck breast 500g, Volvariella volvacea 50g, cherry tomatoes 50g, asparagus 2, 1 radish, lettuce a little, rosemary 2, Himalayan rock salt a little, black pepper a little and black vinegar a little.
2.
Duck skin cutting cross knife;
3.
Wash duck breast, use kitchen paper to absorb the surface moisture, and add a small amount of black pepper to grind;
4.
Wash straw mushrooms and cherry tomatoes, cut them in half, take asparagus and bamboo shoots, soak them in oil and salt water for 10 minute, and take them out; Chopping rosemary, flattening with knife, and crushing with salt;
5.
Sprinkle rosemary on duck breast, massage evenly with fingers, and marinate for 10 minute;
6.
Sprinkle with salt, massage the duck breast again and let it stand for 20 minutes;
7.
After the pot is heated, directly stick the duck skin on the pot, fry it with low fire until the duck skin is golden and set, and force the duck oil out;
8.
Turn off the heat and fry the duck on one side until it is 6 cooked;
9.
Spread tin foil on the baking tray, put duck breast, straw mushroom, cherry tomato and asparagus, put a rosemary on the duck, and pour the oil in the pot on all the ingredients when frying the duck;
10.
Preheat the oven 160 degrees, fire up and down, and bake for 10 minutes; Let it wake up for 5 minutes after being discharged from the furnace, slice and set the plate; Dip it in black vinegar.
Cooking tips
Kitchen waste:
1. When curing food, seasoning should be put first, and then salt should be put in order to taste it;
2. The skin and oil layer of duck breast meat is very thick, and the whole production process does not need a drop of oil. Duck skin should be cut with a cross knife to facilitate the release of subcutaneous fat;
3. Duck breast meat is imported and sold in Castroni;
4. Dip in black vinegar, which saves the trouble of making sauce and is not greasy.