2 pieces of duck breast, 300 grams of duck bones, half an onion (julienne), 1 tablespoon of red wine factory, half an orange peel (julienne), half a tablespoon of lemon juice, half a cup of fresh orange juice, half a cup of stock, a moderate amount of cooked seasonal vegetables.

Salt, pepper, a little cornstarch.

-Action:

1. Preheat oven to 180 degrees.

2. Wash and dry duck breasts, add seasonings and marinate well.

3. Heat 1 tablespoon of oil and sauté the onion and duck bones, then add the red wine, lemon juice, orange juice and stock and cook on low heat for about 1 hour, then remove the residue with a tight sieve to form a béchamel sauce and set aside.

4. Heat 1 teaspoon of oil and sauté the duck breast, then bake in the oven for about 7 minutes, then put the pieces on a plate and mix with cooked seaweed, drizzle with the béchamel sauce and serve.

Duck Breast in Southern Milk Sauce:

In fact, the people of China can not be said to be disdainful of the duck breast, in some parts of the country there are salt and pepper duck breast this dish practice, but the frying and baking through the prerequisite, otherwise it can not reflect the delicious fat duck breast. In Shanghai, there is also a modified practice of duck breast with southern milk sauce, which is worth a try. The so-called "Nanmilk Sauce" is actually the juice made from red curd, which is also readily available in many supermarkets. Shanghainese people love to use nanmilk sauce flavor, has been a tradition, nanmilk sauce hollow vegetable dish, once popular for a while, although now has been rarely seen, but nanmilk sauce roasted meat is still enduring, especially in the big rich restaurant's most famous, the old Shanghainese people all know. The dishes made with southern milk sauce have a fresh flavor that goes to the bone, and the mouth is full of salty and fresh flavor, which is very stimulating. Old Shanghainese are known for their ability to improve, and old Shanghai Western food and old Shanghai coffee are both completely localized in another way. The practice of this duck breast in milk sauce is also very Chinese, now simply write down, interested friends, you can also try to see the Chinese duck breast is not a unique flavor:

1. Take fresh duck breast to pepper, salt, cooking wine and other marinade for an hour

2. on the steamer pot break, cut into slices

3. hot pot of cold oil under the minced onion stir fry flavor, and then under the duck slice

4.

4. South milk sauce and duck slices with a few moments of simmering

5. With the powder to play a thin gravy out of the pot on the plate

Tomato and potato stewed duck breast practice

Duck breast frozen, cut into pieces, fly water;

Oil is hot, under the duck pieces stir-fried until golden, under the onion, ginger, and then stir-fried to the flavor;

under the cooking wine, add the lid of the pot to simmer a little;

Under the tomatoes, continue to stir-fry to the red oil;

Start seasoning, I put some Haitian soybean paste, one is to enhance the taste, the second it is also light in color, not black, stir-fry and heat the water, high heat boil to a small fire;

When the duck meat is crispy, add potatoes and a small amount of salt to continue to simmer, and continue to simmer to the juice is thick and flavorful so far

Tang celery pepper stir-fried duck breast

Materials: tang celery 200 grams, 20 grams of pepper, 400 grams of duck breast, 15 grams of green onion, 10 grams of garlic, 20 grams of ginger, a little black pepper, salt, sugar, soy sauce, cornstarch, rice wine, peanut oil.

How to do: wash and cut the Chinese celery spare; pepper roasted and crushed spare; duck breast cleaned and sliced, with salt, sugar, pepper, soy sauce, rice wine and a little crushed black pepper and marinate for 15 minutes; open the pot of oil, burst the garlic, ginger and scallion segments, under the duck breast stir-frying for a few moments over high heat, save a little rice wine, add the Chinese celery and pepper to continue to stir-fry to salt, sugar seasoning, and finally thickened thin thickening will be completed.

Smoked Duck Breast Salad Category: French

Main Ingredients: Smoked Duck Breast 300g

Ingredients: Lettuce (Gnocchi) 25g Lettuce (Flowering Leaf) 25g Mushroom (Fresh Mushroom) 100g Carrot 35g Orange 25g Thyme 5g Basil Leaf 5g

Seasoning: Oil & Vinegar Shao Si 50g Sherry 15g Cooking Method

1. Slice the smoked duck breasts with a diagonal knife and stack them neatly on one side of the basin;

2. Place the lettuce on the other side of the basin and sprinkle with the sliced mushrooms and orange flesh;

3. Place the tomato blossoms on the side and drizzle with the vinaigrette;

4. Put the fresh orange juice into a saucepan, reduce over a low heat until thickened, add a little sweet orange wine and cool;

5. Drizzle the cooled orange juice over the duck breast slices and serve with the baby carrots. Duck breast slices, decorate with carrot slices and mixed spices

Corn fried duck breast:

1, wash duck breast, remove the skin and fat layer, cut into small dices

2, marinate with salt, cornstarch, pepper, yellow wine, soy sauce for 20 minutes

3, sweet corn frozen and drained

4, the pot of oil is hot, under the duck Breast diced smooth stir-fry until browned out of the pan standby

5, frying pan oil hot, under the ginger stir incense, pour in corn kernels, goji berries stir-fry for a few minutes

6, add the duck breast, wine, vinegar stir-fry on high heat until the duck meat is cooked, add salt to taste