Magret de canard au vin rouge et vinaigre balsamique French small restaurant home cooking @亦钦陈
The side of the chest with the knife is paddling with a knife, and the meat is just right.
Sprinkle with salt and pepper on both sides, touch it by hand and let stand for 10 minutes. At the same time, turn on the oven and warm up at 220 degrees for 10 minutes.
Do not put oil, heat the pan, and when the pot is very hot, put the duck with the skin side down into the pot.
After a few seconds, you can smell the scent and a lot of duck oil comes out. After about two to three minutes, the skin has turned golden when it has been golden, for two to three minutes.
When the two sides are almost the same, put the pan and put it into the oven for about 15 minutes. It is determined by the thickness of the duck and the taste of the favorite. As a tender method, slightly bloodshot, basically in the state of rosé, reference time, large oven, 15 minutes, small electric oven may take less time.
In the case of sauce, the red wine is poured into the milk pot, almost a thin layer, boiled, and when it becomes relatively thick, the vinegar, sugar, and salt can be prepared according to your own taste. I cut it. A little tomato dart will increase the taste, and the sweet and sour taste will match the duck.
Cut the plate.
A little bit of familiarity is sometimes difficult to master, grilled to a certain extent can be taken out to see, the color of the powder should be the best state. You can also brush a layer of honey five minutes before the oven, so the color will be beautiful. But remember that if there is a plan to use sugar in the sauce, you should leave your love.