600g duck breast鸭胸肉、20g honey蜜糖、80g baby corn小白菜、80g bak choi白菜、80g baby carrot小胡萝卜、80g turned potatoes土豆、60g green beans青豆、6g chinese parsley中国芫荽、10g butter牛油、80g peach桃子、salt & pepper to taste盐和胡椒粉 适量。
调味料 :
5cl red wine vinegar 红酒醋、20g sugar糖、3cl duck demi glaze 烧汁、2spoon soya sauce 酱油、2cl lemon juice 柠檬汁、5g roast sesame seeds 炒好的芝麻
wine recommendation推荐酒
muscadet de sevre & maine, marc bredif, 1988
做 法 :
make the sauce:
cook the sugar until golden brow, deglaze with red wine vinegar add the duck demi glaze, soya sauce and little lemon juice, check the seasoning; keep aside until further use.
prepare the duck:
sauté the duck breast, skin facing down, with a little butter for 2-3 minutes, then coat the skin with honey and finish the process in the oven ( 280ºc, 7-8 minutes for medium).
blanch all the vegetables and toss with butter. season with salt and pepper.
slice the peaches in quarters and panfry gently.
arrange slices of duck on the bed of vegetables and cover with the sauce. sprinkle with sesame seed.
decorate with the peach quarters and fresh chinese parsley.
将糖在锅中烧成金黄色，倒入红酒醋，然后加入烧，酱油与柠檬汁，烧开后调 味，搁在
一旁待用。
用少许牛油煎鸭胸，鸭皮向下，煎二至三分钟。在鸭面扫上蜜糖。用局炉以摄氏280度中火烘焙7至8分钟。
所有蔬菜去水，用牛油拌匀，加盐与胡椒。
桃子一开四，放在平底锅内慢慢地煎。
鸭胸片放在蔬菜面，淋上汁料，撒上炒好的芝麻。
以桃和新鲜中国芫荽作装饰。