Recipes 食譜


Ingredients 成分

Frozen Duck Breast 冰鮮大鴨胸 2 pcs, total 450 g

Seasonings 腌料

  • Chinese 13 Spices Mix 十三香1 teaspoon 茶匙
  • Salt 德國硝鹽 (可以食鹽取代) 2 teaspoon 茶匙
  • Sichuan Peppercorn 花椒8 pcs
  • Dah Chu Chiew 大麴酒2 teaspoon 茶匙

 

Smoking Ingredients 煙燻材料

  • Beechwood chips 山毛櫸木糠 (可選擇不加optional) 2 tablespoon 湯匙
  • Jasmine Tea Leaves 香片茶葉 ½ tablespoon 湯匙
  • Camphor tree leaf 樟樹葉 (可選擇不加optional) 2 pcs

Crispy Liquid 脆皮水

White rice vinegar 白米醋 1 tablespoon 湯匙

Red Rice vinegar 浙醋 1 teaspoon 茶匙

Maltose  麥芽糖1 tablespoon 湯匙

Shao Jiu 紹酒 ½ teaspoon 茶匙

Rose Liqueur 玫瑰露酒  ½ teaspoon 茶匙

Water 滾水1 ½ tablespoon 湯匙

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Method 做法

  1. Marinate the frozen duck breast with seasonings for half-day.冰鮮鴨胸以腌料拌勻腌半天。
  2. Rinse the duck breast with warm water. Varnish the duck breast with braising sauce. 取出鑊內鴨胸以暖水洗淨,然後掃上脆皮水。
  3. Vacuum the duck breast with vacuum-sealing drawer. Slow cook the duck breast in the steam oven for 3 hours. 將鴨胸以真空包裝機抽取真空,然後將鴨胸置入蒸焗爐慢煮3小時。
  4. Pre-heat the oven (200°c). Brush the duck breast with scallion with oil. Bake for 20 minutes in oven until the skin of duck breast turns crispy. 將焗爐預熱(200°c),將鴨胸表面掃上葱油,烘烤約 20分鐘至皮脆。
  5. Marinate the frozen duck breast with seasonings for half-day.冰鮮鴨胸以腌料拌勻腌半天。 each with half inch thick.鴨胸取出後切片(每片大概半吋)。

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