Duck flesh is the flesh kind in a very healthy kind, not only fat of albumen abundant rich oil is little, beneficial to the heart still, it is summer what be worth to recommend very much is delicate. The Jiao Li outside bosom of oil seal duck is tender, assured the nutrition of duck flesh namely, have the can effective intestines and stomach that prevents food to cross oil to bring unwell. Cooking rises very simple also
With makings
| Duck brisket | 3 |
| Right amount | |
| Right amount |
The practice of edition of family of bosom of oil seal duck
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blot of portion of water of duck brisket two sides, scatter on salt and black peppery, souse 10 minutes
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Cold boiler does not put oil, duck skin is gadarene, firing gradually medium baking temperature
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The grease that contains a lot ofin duck skin is met by crush out
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Continue decoct comes duck skin a side is golden crisp, the duck oil seal that turns over a face to use heat lives surface of flesh of another side duck can give boiler
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Take out duck brisket, withhold the duck oil of crush out (can use potato of the oil that become duck)
- Warm-up comes 200 Celsius or 392 degree Fahrenheit, put duck bosom roast 7 minutes, on duck skin face
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Give the refrigeration after boiler 10 minutes
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With the knife inclined cut thick piece
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Adornment becomes favorite model
