煎烤鴨胸配幹無花果醬和烘烤蔬菜晚飯

煎烤鴨胸配幹無花果醬和烘烤蔬菜晚飯 茴香菜頭, 奶油南瓜，茄子，甜菜頭 切塊, 和EVOO，迷迭香，百裏香, 鹽和胡椒粉拌勻後, 在450烤箱30分鍾 鴨胸用紙巾擦幹，用刀在皮麵縱橫交錯的畫開。兩麵撒鹽和胡椒，皮向下在鍋裏中小火煎, 中途兩次倒出煎出來的脂肪, 直到皮變得酥脆，把肉側再煎約6- 8分鍾為中等熟，從鍋取出歇息後切片。 幹無花果醬 – 用熱水泡軟無花果幹，切成4片, 加瑪薩拉酒，香醋在鍋煮，直到軟化，加入辣醬油和蜂蜜，再收汁。 Pan seared duck breast with dried fig sauce & Roasted vegetables Roast fennel bulbs, butternut squash, eggplants, and beets, seasoned with EVOO, rosemary, thyme salt and pepper, in 450 oven for 30 minutes Dry duck breast with paper towel, score the skin side in a crisscross pattern. Salt and pepper both side, sear the duck skin side down in a medium-low heat pan to render off the fat, pour the fat out during the cooking time, until the skin become crisp, turn to cook the meat side for about 6-8 minutes for medium rare, remove from the pan to rest before slicing. Dried fig sauce – hydrate the dried figs in hot water, cut into quarters, add Marsala wine, balsamic vinegar in sauce pan to cook until soft, add Worcestershire sauce and honey and reduce to the desired consistency. 烤蔬菜 煎烤鴨胸 幹無花果醬

[waterfowl]

一如既往的精致高雅美食。佩服！

[亮亮媽媽]

大餐，很讚！