The duck breast is similar to the chicken breast, and it belongs to the cooking material that is super delicious and not well cooked. Well, today, this is a Western food practice. Fruit and duck breasts have always been good partners. Sweet pear slices can both greasy and add flavor to the duck breast. In order to match the fruity flavor, it is marinated with red wine. In short, Unexpectedly, the old cockroaches who don’t catch the cold of western food are very fond of it!
Cut the cross knife on the skin of the duck breast, just cut it under the skin, in order to fry the fat on the duck skin.
Red wine, black pepper, honey and a little soy sauce for 2 hours.
Then the pan is not drained, the duck skin is facing down, and fried and fried.
After the skin is fried, turn it over and the back is slightly fried for a few tens of seconds.
Pears are peeled and cut into pieces, so don't be too thin, a little thick and resistant to roasting.
The oven is preheated at 170°, and the baking tray is covered with tin foil. First, the pear slices are first placed and the fried duck breasts are placed on the grill for 6-10 minutes.
After roasting, take it out and cut into pieces, then slice it with a piece of pear, and then pour it with red wine with juice or syrup honey and a sweet mouth-based red wine sauce.
I have to roast for 10 minutes and more, and finally the fire is about 9 mature. More old than I want, because my family doesn't love too much, I am also doing other dishes at the same time. I don't want to bake half of it and take it out for a long time. It is definitely better to accept 5~7 mature. The baking time is about 6~8 minutes. Don't strictly follow the time I gave. Every oven has a temperature difference. The time of frying and the size of the duck breast are also good. Not the same, in short, try it yourself. If you really want to eat tender, just bake for a few minutes and feel that you just take it out and take a look. Don't go back and continue to bake!