A knife on the surface of the duck skin.
Spread the black pepper and salt evenly on the surface of the duck breast and rub the lemon peel onto the duck breast.
2. Put the squashed garlic cloves, olive oil, and thyme on the surface.
Put it into the Asahi fresh box, remove the air from the bag, seal it, and chill it for 6 hours or overnight.
Take out the duck breast, pick out the garlic slices and set aside.
Add oil, duck breast to the pot, gently press the duck breast, slowly fry with medium heat, so that the duck oil is continuously leached, the surface of the duck skin is golden yellow, the skin is thin, and the oil is drenched on the duck breast, the garlic slice put into a.
The duck skin is fried for about 6 minutes, and then the opposite side is fried for 15 seconds.
Place in a baking tray and pour 6 tablespoons of oil on the surface.
Put in a preheated oven for 20 minutes, 160 degrees.
After the oven is released, it can be cooled for 5 minutes and the tray can be cut.