PDF《ROASTED FRENCH DUCK BREAST WITH》

Method: 1.

Place the duck breast and all its seasonings in a vacuum bag. Seal it in the Miele Vacuum Sealing Drawer using vacuum level 3, marinate in a fridge overnight. 2. Steam the beetroot in the Miele steamer at 100?C for

60 to

80 minutes. 3. Peel it while hot and blend into purée in a food processer. Drain off the purée over a fine strainer, season with vinegar, salt and pepper. Set aside. 4. Add the black garlic, sour cream, salt and pepper into a food processor, blend until fine and set aside. 5. Place the sealed bag with duck breast in the Miele Steamer, select "Sous Vide" function and steam at 58?C for

45 minutes. 6. Seal the baby carrots with its seasonings in the Miele Vacuum Sealing Drawer using vacuum level 3. 7. Steam the sealed bag with baby carrots in the Miele Steamer at 90?C for

6 to

7 minutes. Once finished, cool down in a bowl of ice water. 8. Steam the brussels sprouts in the Miele Steamer at 90?C for

5 minutes, then season with salt and pepper. 9. Sear the slow-cooked duck breast in a pan at medium to low heat with the skin facing down. 10. Add the garlic and rosemary when the oil of the duck breast skin seeps out. Keep spooning the oil over the duck breast. Add a spoonful of butter when the skin becomes crispy. 11. Remove from the pan and rest the duck breast for

5 minutes, plate with the beetroot purée, black garlic sauce, baby carrots and brussels sprouts leaves. French duck breast

1 pc, rosemary

1 bunch, garlic

1 clove, lemon zest ? pc, olive oil

2 tbsp, salt and pepper a pinch ROASTED FRENCH DUCK BREAST WITH BEETROOT PUR? E, BLACK GARLIC SAUCE AND BABY CARROTS (SERVES 1-2) DUCK BREAST Beetroot Purée Baby Carrot Black Garlic Sauce Searing & Garnishing Beetroot

1 pc, raspberry vinegar/red wine vinegar

1 tbsp, salt and pepper a pinch Baby carrot (peeled) 3-5 pcs, hazelnut oil/extra virgin olive oil

2 tbsp, salt and pepper a pinch Black garlic 2-3 cloves, sour cream

100 ml, salt and pepper a pinch Garlic

1 clove, rosemary

1 stalk, butter

1 tbsp, brussels sprouts

2 pcs 做法: 1. 把鸭胸及其调味料全部放进真空保鲜袋,然后放入Miele真空处理柜,调较抽 真空程度至3.放置雪柜内腌过夜备用. 2. 红菜头以Miele蒸炉用100?C蒸60 - 80分钟. 3. 於红菜头尚热时去皮后以搅拌机打成蓉,并置幼密筛子上剩乾后加入醋、盐和 黑胡椒粉调味备用. 4. 以搅拌机拌匀黑蒜、酸忌廉,盐和黑胡椒粉至滑身备用. 5. 将整袋真空鸭胸放入Miele蒸炉内以慢煮功能用58?C蒸45分钟. 6. 把小胡萝卜及其调味料全部放进真空保鲜袋,然后放入Miele真空处理柜,调 较抽真空程度至3. 7. 把整袋已真空处理的小胡萝卜放进Miele蒸炉用90?C蒸6 - 7分钟.完成后置於 冰水内冷却. 8. 甘蓝菜以Miele蒸炉用90?C蒸5分钟后以盐和黑胡椒粉调味. 9. 将已慢煮好的鸭胸胸皮向下置平底镬上,以中至慢火煎香. 10. 当鸭胸皮释出油份后,加入蒜头及迷迭香,同时以汤匙将鸭油淋於鸭胸肉面. 当外皮煎至脆身后,放一汤匙牛油继续煎香至牛油溶化. 11. 将鸭胸从平底镬取出后静置5分钟,伴以红菜头蓉、 黑蒜汁、小胡萝卜和甘蓝菜叶享用. 法国鸭胸1件,迷迭香1束,蒜头1瓣,柠檬皮蓉1/2个,橄榄油2汤匙,盐及黑胡椒粉少许 烤法国鸭胸配红菜头蓉、黑蒜汁及小胡萝卜 (1-2人份) 鸭胸 红菜头蓉 小胡萝卜 黑蒜汁 香煎及伴碟配菜 红菜头1个,红桑子醋 / 红酒醋1汤匙,盐及黑胡椒粉少许 小胡萝卜(去皮) 3-5个,榛子油 / 初橄榄油2汤匙,盐及黑胡椒粉少许 黑蒜2-3瓣,酸忌廉100毫升,盐及黑胡椒粉少许 蒜头1瓣,迷迭香1棵,牛油1汤匙,甘蓝菜2 个