Roast duck breast with sesame sauce and peach honey(ma jiang xiang tao mi tang kao ya xiong )

Roast duck breast with sesame sauce and peach honey

Raw materials for making roast duck breast with sesame paste, peach and honey

600g duck breast, 20g honey, 80g cabbage, 80g cabbage, 80g carrot, 80g potato, 60g green bean, 6G coriander, 10g butter, 80g peach, salt and pepper. Seasonings: 5cL red wine vinegar, 20g sugar, 3CL sauce, 2spoon sauce, 2Cl lemon juice, 5g fried sesame.

Processing steps of roasted duck breast with sesame paste and peach honey

Brown the sugar in the pan and pour it into the red wine vinegar. Then add the sauce, sauce and lemon juice, then boil and seasoning and put aside. Fry duck breast with a little butter, duck skin down, fry for two to three minutes. Sweep the duck with honey. Bake in oven at 280 ℃ for 7 to 8 minutes. Remove water from all vegetables, mix well with butter, add salt and pepper. Open the peaches four times and fry them slowly in a pan. Put the duck breast slice on the vegetable noodles, pour the sauce and sprinkle the fried sesame seeds. Garnish with peaches and fresh coriander.

Roast duck breast with sesame sauce and peach honey

raw material

600g duck breast, 20g honey, 80g baby corn cabbage, 80g bak Choi cabbage, 80g baby carrot, 80g turned potatoes, 60g green beans, 6G Chinese parsley, 10g butter, 80g peach, salt pepper to taste salt and pepper.

flavoring

5cL red wine vinegar vinegar, 20g sugar, 3CL duck Demi glaze sauce, 2spoon soya sauce, 2Cl lemon juice, 5g roast sesame seeds

Wine recommendation

Muscadet de sevre maine, marc bredif, 1988

Practice

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 ( 280ordm;C, 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.

Brown the sugar in the pan and pour it into the red wine vinegar. Then add the sauce, the sauce and the lemon juice.

I'll stand by.

Fry duck breast with a little butter, duck skin down, fry for two to three minutes. Sweep the duck with honey. Bake in a local oven at 280 ℃ for 7 to 8 minutes.

Remove water from all vegetables, mix well with butter, add salt and pepper.

Open the peaches four times and fry them slowly in a pan.

Put the duck breast slice on the vegetable noodles, pour the sauce and sprinkle the fried sesame seeds.

Decorated with peach and fresh Chinese coriander.

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Chinese PinYin : Ma Jiang Xiang Tao Mi Tang Kao Ya Xiong