Orange duck breasts
By VicentaLakin
Recipe Recommendations
- salty and sweet
- roast
- an hour
- senior
Steps for Orange duck breasts
1
duck meat needs to be pre-treated and treated in halogenated water (halogenated leaves, bean bean bean, black pepper, then four spoons of salt and four spoons of sugar, approximately 1200 cc of water, to flood duck breast) prior to release, the chest of the duck must be pierced with a needle and put into the halogen all night. take it out for drying the next day and let it go to room temperature。
2
The oranges were immersed in salt water for 20 minutes, then washed, the skin was hung off, not the white part. This step is mainly to remove the wax from the orange surface。
3
Cut the orange skin to shreds and boil it in cold water, roll it down and then change the water for three consecutive times, so that the bitter taste can boil. Zenium
4
Take everything off the white film outside the orange and cut it off. Ice candy, orange juice, orange skin, water (I use frozen soup) light fire to cook, and then when it rolls, put fruit in it。
5
I wish it were so thick
6
With a steak frying pan to fry duck chests, with a cold pot down, with the skin down, and with a little fire to pull duck oil out slowly。
7
The leather turns to gold and is suitable for the other way around, and then it's fried for four minutes, waiting for the duck's chest to boil. Zenium
8
Rounded with aluminum paper, a hole was left out, with a 10-minute preheat in the oven of 150 degrees for 5 minutes, then the chest of the duck was put in, 150 degrees for 8 minutes and then in it for 5 minutes。
9
Put the fried duck oil in the sauce, put a spoon of rum in it, boil the fire for a minute, then boil the fire for two minutes, and then the soup will be a little brown. Eat on the table in sliced duck。