Orange duck salad
By VicentaLakin
A few words about the front course: for us, it's a rare taste of Chinese food, and it's a pleasant surprise to come to the table once in a while. But many people think steaks, chickens, burgers, salads, pizza, pasta and so on are Western foods, but this is only the main course of the Western meal, and there are at least three courses to be prepared for a little western meal: the front plate/prefecture Entree, MainCourse, Desert. Western food is a very broad term, encompassing a culture of catering and attention that can produce 100 pages of paper, but, in my experience abroad, headboards and desserts are just pens, small ones and simple ones, but the lack of a process that they always feel comfortable with Western meals is incomplete. Let me sum up, and I'd like to recommend a few pretty nice, but simple headers and desserts, which have been introduced to both the Lemon Juice and the Cheese Bacon. Now I'm going to say an equally simple pre-eating salad, hoping to give you a fresh prelude to your gorgeous home dish。
Recipe Recommendations
- duck steak 2 blocks
- salad dressing appropriate amount
- lettuce appropriate amount
- parsley appropriate amount
- lemon juice appropriate amount
- oranges half a
Steps for Orange duck salad
1
Buy leathered duck chests/ducks from the supermarket, wash them, and drain the water. Put on a little lemonade and vanilla to smelt the duck。
2
Oranges grind out orange skins with a ginger-burning tool. Orange fragrances are so fresh, they're better than lemons! And orange vermin is heavier than orange juice, and a little more beautiful for ducks。
3
The duck gravy with vanilla and lemon juice is covered in orange juice (half orange) and mixed with orange skin in the second step, sealed with protective film, kept in the fridge and made for one night. If you can't wait for one night, a small hole in duck meat with a fork would help。
4
The following day, the water of the duck skin was drained from the kitchen with water/smoking paper, the pan was burned to the middle heat, the duck skin was pointed down and the duck oil was pushed out in the fire for six minutes, preferably with a pan cap to avoid a spill. When the duck oil comes out, the other side of the duck can be cooked. The whole process lasted about 20 minutes, and duck meat was so thick that small and medium fire ensured that it was completely fresh。
5
After the ducks are cooked, get ready for the pretzels and the sweet peppers while they're still hot
6
A little bit of ducked into the hot and thin slices, put it next to the precipitine of the previous step, delivered a few drops of fresh orange juice, salinized and squeezed with Chuby salad sauce
7
The ducks are fresh in pink, they're impenetrable, they don't have any fragrance sauce like steak, but it looks like dry slices of meat tasted like oranges with a heart, and they're so fresh