Fried roast duck breast with black pepper(jian kao hei hu jiao ya xiong rou )

Fried roast duck breast with black pepper

Introduction:

"The purpose of frying duck meat is to lock the gravy in the duck meat, while roasting duck meat is to remove more oil and less oil, which is healthy. Frying duck meat first and then roasting duck meat will not be old, and the gravy is also locked in the duck meat, which is fresh, tender and juicy."

Production steps:

Step 1: raw materials

Step 2: chop the onion

Step 3: change the knife to cut the duck breast to the skin, but don't cut it

Step 4: add black pepper, fennel leaves and star anise powder

Step 5: be sure to mix the oil well, cover it with plastic film and refrigerate it in the refrigerator (oil can better lock the flavor of spices in duck meat)

Step 6: fry the duck breast until both sides are tight, so that the gravy is in the duck

Step 7: when frying duck breast, preheat the oven 250 degrees

Step 8: put the fried duck breast into the preheated oven and bake for 7-10 minutes, so as to extract the extra oil

Step 9: when roast duck, fry onion in oil pan until fragrant

Step 10: put the fried onion in the middle

Step 11: slice the duck breast and place it on the onion

Step 12: roast duck breast with black pepper

Materials required:

Duck breast: moderate

Onion: right amount

Black pepper: moderate

Five spice powder: appropriate amount

Fennel: right amount

Note: because it is soaked in oil, so do not need to put oil when frying. If it is not soaked in oil, duck is easy to dry

Production difficulty: ordinary

Process: Baking

Production time: half an hour

Taste: spiced

Chinese PinYin : Jian Kao Hei Hu Jiao Ya Xiong Rou