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 粒
- 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 片
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
Method 做法
- Marinate the frozen duck breast with seasonings for half-day.冰鮮鴨胸以腌料拌勻腌半天。
- 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。
- 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。
- 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。
- 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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Gaggenau 400 series oven
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