Duck flesh also is very high grade protein origin, every 100g contains 30g protein, quantity of heat has 90 calories only, mouthfeel flavour is more delicious than pigeon breast also much.
Only question is, duck flesh has one the layer is thick adipose, do gymnastical eat to had better be handled first.

The one side that take a skin cuts beautiful knife, but do not cut duck flesh.
Duck flesh need not souse, age easily.
Scatter on salt and peppery, it is good to unload boiler simmer in water immediately.

Duck bosom leaves cold boiler directly, duck skin is down, need not put oil.

Medium baking temperature heats warm up the grease in duck flesh is being released in the process.
Flesh of differ meeting duck is met commentate give full grease, slowly decoct arrives cuticular and golden, search an area again decoct a minute good.

Break oily food completely to also go against fitness actually, duck oil is very healthy animal fat, those who contain rich health is adipose, force the redundant duck oil that go out can leave a fried dish, very sweet!

Seal decoct to make crackling, also chain duck bovril water.

Send duck flesh then

Bake good duck brisket, the stripping and slicing after quiet place is a short while.

Lay knife moment, can hear the Ka Ca of crackling, the duck flesh in still has light pink inside, eat stealthily, outside crisp in tender, in mouth of sweet plentiful of bovril and flesh.

Of preparation distribute food, it is the thing that often has in gymnastical eat -- boiled eggs, carrot, vegetable

Crackling duck + bovine oil fruit + salad

282 Kcal

Crackling duck + corn + on the west orchid

289 Kcal

Crackling duck + violet potato + egg

474 Kcal

Crackling duck + carrot + goosefoot wheat

500 Kcal