The arrange pattern with duck best bosom is similar beefsteak, first decoct, seal with high temperature exterior, bake after, maintain internal softness juicily. Of duck chest hypodermic and very adipose thick, delicious decoct duck bosom should be that adipose much uses firepower to force, stay only thin a thin grease. So cortical be crisp, duck flesh is juicily, the duck that there is proper smooth among is oily. Taste mouthfeel tastes administrative levels is rich, won't too too fat.
Duration is this dish is the most important, a few keys are nodded (also apply to beefsteak) , should use the beautiful on force of large base heat preservation, cast-iron boiler is most ideal, do not use as far as possible do not stick boiler. 2 it is firepower wants fierce, the consequence of small fire slow simmer in water does the mouthfeel of bavin namely. 3 it is not to want arrange to arrive completely ripe, most and most 7, 8 minutes ripe, incision hind should have pink color, completely ripe duck bosom mouthfeel won't be very good oh. 4 it is the duck breast that has made must ' rest ' dissection again a little while, do not take wear agog, resting is for slow muscle fiber makes bovril even distributing among them.
Although the most perfect way is first two sides decoct crosses reentry, but also never mind without oven, using pan fry in shallow oil only also is possible. Two sides fierce simmer in water of each high internal heat 2, 3 minutes, move 3-5 of the decoct below the low lukewarm Pi Chao that spend duck next minute, same can the duck bosom that decoct exit feels wonderful.
A good duck bosom can be bought in the supermarket, but if buy a whole duck, I can come down duck sternum commonly, because duck brisket or decoct are worn,eat the most fresh and tender and juicily. Oneself piece actually very simple, sticking breastbone from both sides respectively with a bit thinner penknife piece go in, arrive in the middle of chest cut off went. The attention should save skin of a bit duck more, skin of the duck after decoct passes will be contractive many, and the layer is then fragile fragile skin is the most delicious part.
Duration is this dish is the most important, a few keys are nodded (also apply to beefsteak) , should use the beautiful on force of large base heat preservation, cast-iron boiler is most ideal, do not use as far as possible do not stick boiler. 2 it is firepower wants fierce, the consequence of small fire slow simmer in water does the mouthfeel of bavin namely. 3 it is not to want arrange to arrive completely ripe, most and most 7, 8 minutes ripe, incision hind should have pink color, completely ripe duck bosom mouthfeel won't be very good oh. 4 it is the duck breast that has made must ' rest ' dissection again a little while, do not take wear agog, resting is for slow muscle fiber makes bovril even distributing among them.
Although the most perfect way is first two sides decoct crosses reentry, but also never mind without oven, using pan fry in shallow oil only also is possible. Two sides fierce simmer in water of each high internal heat 2, 3 minutes, move 3-5 of the decoct below the low lukewarm Pi Chao that spend duck next minute, same can the duck bosom that decoct exit feels wonderful.
A good duck bosom can be bought in the supermarket, but if buy a whole duck, I can come down duck sternum commonly, because duck brisket or decoct are worn,eat the most fresh and tender and juicily. Oneself piece actually very simple, sticking breastbone from both sides respectively with a bit thinner penknife piece go in, arrive in the middle of chest cut off went. The attention should save skin of a bit duck more, skin of the duck after decoct passes will be contractive many, and the layer is then fragile fragile skin is the most delicious part.
With makings
| Duck bosom | Two make an appointment with 250g |
| Right amount | |
| Grind now black peppery | Right amount |
[graceful feed rude language] the practice of bosom of duck of perfect crackling decoct
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Oven warm-up 200 degrees, duck bosom is abluent wipe, two sides is scattered on right amount sea salt and grind now black peppery
![[graceful feed rude language] the practice measure of bosom of duck of perfect crackling decoct 1](upload/1206jpg/tc0tmnqcuko.jpg)
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The park below duck bosom Pi Chao is cast-iron inside boiler, open conflagration, wait for the temperature inside boiler to lift, duck skin begins to give the simmer in water after oil 3 minutes
![[graceful feed rude language] the practice measure of bosom of duck of perfect crackling decoct 2](upload/1206jpg/wnidtaekfrm.jpg)
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Search surface simmer in water 1 minute
![[graceful feed rude language] the practice measure of bosom of duck of perfect crackling decoct 3](upload/1206jpg/bazu0stpoa3.jpg)
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Search an area again, below Pi Chao letting duck, enter even boiler oven together
![[graceful feed rude language] the practice measure of bosom of duck of perfect crackling decoct 4](upload/1206jpg/4sz1bihxwiu.jpg)
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200 degrees of 5-7 that bake minute, take out rest 5 minutes or so
![[graceful feed rude language] the practice measure of bosom of duck of perfect crackling decoct 5](upload/1206jpg/zwuxwojn0ze.jpg)
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Cut 1-1.5cm thick piece place dish can
![[graceful feed rude language] the practice measure of bosom of duck of perfect crackling decoct 6](upload/1206jpg/n0x2yse5mto.jpg)
Small stick person
1, duck bosom not ~ wants ~ to bloat ~ is made, scatter on salt and peppery hind drive simmer in water immediately, souse can make fleshy qualitative change hard
2, decoct must begin below duck Pi Chao at the beginning, fire of the reopen after entering boiler warms up can make more duck oily be forced come out, duck skin is more fragile
3, duck bosom is taken from oven when resting, on Pi Chao wanting duck, maintain brittleness
2, decoct must begin below duck Pi Chao at the beginning, fire of the reopen after entering boiler warms up can make more duck oily be forced come out, duck skin is more fragile
3, duck bosom is taken from oven when resting, on Pi Chao wanting duck, maintain brittleness