英國瘋醬包

   

粉嫩粉嫩的鴨胸 (rare), 真的油脂豐厚很肥嫩.

 

第ㄧ篇的食譜就來個最近做出來成果還滿滿意的鴨胸佐橘醬~

(放上來當然要放大餐囉, 

我想沒有人會對我罐裝義大利麵醬放到義大利麵上那種晚餐有興趣吧)

鴨胸先煎後烤,

是我綜合很多種食譜之後試驗出來我覺得最成功美味的方法！

至於那個橘醬, 

其實食譜是說用 blood oranges, 

但是沒有 blood oranges 就用ㄧ般的 navel oranges 代替就可以了.

最後,

因為我是懶惰鬼, 所以我食譜我用英文 ( ´ ▽ ` )ﾉ

 

Duck breasts x2 (about 230g each)

1 tbsp olive oil

 

For the Orange Sauce:

50g Golden Castar Sugar

1 tbsp Sherry Vinegar

Juice of 3 blood oranges, plus 2 tbsp zest in fine strips

1 shallot, finely chopped

200ml chicken stock, hot

50 unsalted butter

 

1. Preheat the oven to 200°C. 
For the sauce, put the sugar in a pan over a high heat with 1 tbsp of water, stir to dissolve, then boil until caramelises and turns golden brown (don't stir when boiling). Stir in the vinegar, orange juice, shallot and and chicken chicken, then simmer until reduced to 125ml. Take off the heat, then add the butter and orange zest and whilsk until smooth. Set aside.

2. Score the skin of the duck breasts with a sharp knife and season with salt and pepper. Heat an ovenproof frying pan with the olive oil over a medium heat. Sear the duck skin-side down for 2-3 minutes until it's golden brown and much of the fat has been released. Turn over and sear for another minute. Put the duck in a roasting tin and set aside. Keep the duck fat for potatoes.

3. Roast the duck breasts in the oven for 6 minutes (rare) to 10 minutes (well done). Remove from the ovenand set aside on a warm plate to rest.

4. To serve, slice the duck breasts, put on plates along with the broccoli and roast potatoes, drizzle over the orange sauce.

 

鴨胸要 score 的目的,

是為了可以讓皮跟肉中間的那層脂肪在煎的時候流出來,

一定要用利的刀子才 score 的了.

不知道怎麼 socre 的可以看這個影片:

http://www.bbc.co.uk/food/techniques/scoring_skin

 

搭配的馬鈴薯用 300g 的 new potatoes, 不要剝皮, 切塊,

把它們放進留下來的 duck fat 裡拌炒個10分鐘左右.

然後在步驟2的時候跟鴨胸ㄧ起進烤箱.

我用 tenderstem broccoli 當配菜, 

因為我很喜歡 tenderstem broccoli!

綠綠的配上粉紅色的鴨胸視覺上也是不錯~

 

  

其實真的不難, 

做出來效果卻滿好的~

不過鴨胸真的很貴, 

所以只能是偶而為之的享受.

鴨腿也是好吃又好料理的部位,

價格也只有鴨胸的ㄧ半,

跟同重量的雞胸比起來也比較便宜,

(其實亞洲人愛吃腿, 英國這些雞腿鴨腿便宜是好事)

下次再來分享不錯的鴨腿食譜囉~

 

 

其實鴨胸弄到全熟口感跟味道就差了,

一定要粉紅粉紅的唷~啾~!!