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香煎鸭肉

香煎鸭肉

  • Recipe parson20160119 26781 hqf99x 2人份
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看看橱柜里还有哪些调料,用它们来做一道令人惊叹的美味香煎鸭肉吧。这道精致的菜肴只用味霖,酱油,料酒和煎烤的鸭肉制作。这道菜外观精致,口感一流,是一道色味俱佳的菜肴。在友人的聚会中如果端出一盘这样的香煎鸭肉相信一定会惊艳全场。

材料

• 1 duck fillet, large
• 250ml soy sauce
• 250ml mirin
• 250ml sake

做法

  1. Begin by scoring the skin of your duck. You want your cuts to be just deep enough to cut through the fat, but not enough to slice the meat.

  2. Pre-warm a frying pan over a medium-high heat, don’t add any oil to the pan. Place your duck skin side down into the pan and cook until the skin is golden brown. Next, flip the duck over and sear the other side. We will be poaching the duck in the next step, so it’s OK if it’s not cooked all the way through, we just want to give the duck a lovely brown colour and help seal in the juices.

  3. Remove your duck and leave to one side. Reduce the heat to medium and add the soy sauce, mirin and sake. Bring to a gentle simmer, scraping any browned bits with a spoon to incorporate them into the sauce.

  4. Add the duck breast and simmer for 12 minutes. Set the duck to one side. Pour the sauce into a bowl and refrigerate, when the sauce has cooled skim any fat off the surface.

  5. Place the duck in a separate container and add the sauce. Leave the duck to marinate for 1 day in the fridge. Serve sliced thinly with a drizzle of marinade.

小贴士

• Serve with a little dab of wasabi or sansho pepper to add a really zingy flavour, the perfect match to the rich, sweet taste of the duck.

• In Japan this dish is traditionally served with chrysanthemum greens, but any dark green vegetables will go well with it. Alternatively pan fry some nameko mushrooms in a little bit of the marinade.

Ingredients20160119 26781 1qjvetq

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