Delicious every day, The practice of the brisket of oil seal duck of Gordon of Tartarean hutch god

Had done according to video super and delicious, forgot later, the individual searched to enrage prescription to be done accordingly in next kitchens, mouthfeel is a lot of poorer, turn over video again, record, go to the lavatory to be done accordingly later

With makings

Duck brisket	Together
Salt	Right amount
Peppery	Right amount

The practice of the brisket of oil seal duck of Gordon of Tartarean hutch god

First
Oven
Warm-up, 200 degrees, put bake for nothing dish a warm-up
Salt and peppery the one side that is dropped in duck bosom to take a skin, the water inside can epispastic grease divides salt
Do not stick boiler, do not put oil, duck skin is gadarene, cold boiler begins decoct, heat slowly, release the grease of duck skin, force oil come out
Leather simmer in water is clear, duck flesh can keep juicily again, oil forces after coming out, search an area, maintain boiler boiling hot
Duck flesh one side also after oil seal, put what already heated into oven to bake dish on, 200 degrees, 6 arrive 8 minutes
Take out duck flesh, on Pi Chao, resemble beefsteak cannot be being cut immediately euqally, want quiet place moment
Duck oil filters save, use those who fry potato what
After duck flesh is a bit cooling, a little bevel angle is cut, not too thin, the skin is fragile fragile, duck flesh is tender tender, very delicious

2020-09-04