Roast duck with red wine(hong jiu kao ya fang )

Roast duck with red wine

Introduction:

Production steps:

Step 1: marinate duck breast recipe with scallion and ginger, oyster juice, black pepper juice, red wine, maltose, chicken powder and starch for one hour.

Step 2: turn the noodles twice to make the bottom taste into the meat.

Step 3: marinate for one hour, take out and dry slightly.

Step 4: put olive oil on the tin foil of the baking tray.

Step 5: add a few drops of olive oil to the frying pan, fry duck meat on high heat, fry duck breast yellow on both sides to lock water.

Step 6: put it in an oiled baking pan.

Step 7: adjust the heat to 220 ℃ and bake for 15 minutes.

Step 8: square the roasted duck breast and slice it with a slice knife.

Step 9: serve with mashed peas and shrimp protein salad; mashed peas: mash cooked potatoes, add fresh cream and green peas, add salt and pepper, and then add two drops of lemon to taste.

Step 10: the method of shrimp protein salad: take out the egg yolk, grind it with a spoon, add the mayonnaise sauce to taste, and then squeeze it into the protein with a flower mounting bag to decorate two cooked shrimps.

Materials required:

Duck breast: 200g per piece

Scallion: 20g

Ginger: 10g

Black pepper juice: 5g

Oyster sauce: 10g

Chicken powder: 3 G

Red wine: 10 g

Starch: 2G

Maltose: 3 G

Black mash: a little

Olive oil: 10 g

Black pepper sauce: right amount

Oyster juice: right amount

Fresh lemon: right amount

Red wine: moderate

Honey: right amount

Note: 1, curing, must be savory before baking; 2, do not over fire in baking, to just the right, crisp skin can be taken out. 3. It can be used with other vegetables, such as corn pea salad, vegetable seafood salad, red kidney bean salad, French fries, boiled lentils, etc.

Production difficulty: ordinary

Process: Baking

Production time: several hours

Taste: sweet and sour

Chinese PinYin : Hong Jiu Kao Ya Fang