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香煎紅酒汁鴨胸 – Pan-fry Duck Breast Red Wine Sauce


材料
2件 法國鴨胸
1/2粒蘑菇粒
1湯匙乾蔥茸
1湯匙牛油
3湯匙紅酒

food183

調味料
少許鹽
少許胡椒粉
少許生粉

做法
1.將鴨胸洗淨抹乾水份加入調味料拌勻
2.在平底鑊中放少許油, 將鴨胸皮煎至金黃後上碟
3.燒熱1湯匙牛油炒香乾蔥茸,再放入蘑菇及紅酒煮勻,淋於鴨胸上, 即可供食

Ingredient
2 pcs duck breast
1/2 pc diced button mushroom
1 tbsp shallot
1 tbsp butter
3 tbsp red wine

Seasoning
Some salt
Some pepper
Some Corn Starch

Cooking Method
1.Rinse the duck breast and absorb the water. Then, marinade with seasonings.
2.Pan-fry the duck breast until the skin turns golden brown.
3.Heat 1 tbsp butter to sautee the shallot, mushroom and add in red wine. Pour on top of duck breast to serve.

Mga Sangkap
2 pirasong pitso ng pato
1/2 pirasong ginayat na kabuteng butones
1 kutsarang sibuyas tagalong
1 kutsarang mantikilya
3 kutsarang pulang alak

Panimpla
Kaunting asin
Kaunting paminta
Kaunting arinang mais

Paraan ng pagluluto
1.Hugasan ang pitso ng pato at ipasipsip ang tubig. Tapos lbabad sa panimpla.
2.Iprito ang pitso ng pato hanggang mapula pula .
3.Igisa ang sibuyas sa mantikilya at ihalo ang kabute at pulang alak. Ibuhos sa ibabaw ng pato at ihain.

Bahan
2 potong dada bebek
1/2 jamur kancing cincang
1 sdm bawang merah
1 sdm mentega
3 sdm arak merah

Bumbu-Bumbu
Garam secukupnya
Lada secukupnya
Tepung Sagu secukupnya

Cara Memasak
1.Cuci dada bebek dan serap airnya. Kemudian campur dengan bumbu-bumbu.
2.Goreng dada bebek dengan sedikit minyak hingga kulit berubah kuning kecoklatan.
3.Panaskan 1 sdm mentega untuk menumis bawang merah. Kemudian masukkan jamur dan arak merah. Tuang saus diatas dada bebek. Sajikan

本文链接:香煎紅酒汁鴨胸 - Pan-fry Duck Breast Red Wine Sauce

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