星期五, 2月 10, 2012

[情人節食譜]醉迷鴨胸蒜蓉大蝦 (Duck breast with red wine sauce and garlic shrimps)

 


Click here for English Recipe

[Prep 準備: 20 minutes | Cook 烹調: 20 minutes | Make 份量: 2 people |
Calories 熱量: 800 千卡 (Estimated/ 估計) ]
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材料 Ingredients                                                              
1- 急凍無骨鴨胸 250-300克, 已解凍 (250-300g of boneless duck breast, thawed)
2- 無頭大蝦8隻 (8 large shrimps, size U15 or larger)

蒜蓉蝦調味料 (Garlic shrimps seasoning)
1-
乾歐芹碎1湯匙 (1 tbsp of parsley flake)
2
- 牛油1湯匙, 已溶 (1 tbsp of butter, melted)
3- 蒜蓉4湯匙 (4 tbsp of minced garlic)
4- 鹽1/3茶匙 (1/3 tsp of salt)
5- 西式麵包慷1/2杯 (1/2 cup of breadcrumb)

鴨胸調味料 (Duck breast seasoning)

1- 黑椒粉1茶 (1 tsp of blackpepper)
4- 鹽1茶匙 (1 tsp of salt)
http://tonykarenkitchen.com/
汁料 Sauce                                                                       
[份量只供參考 (just for reference only)]
1- 紅酒250毫升 (250ml of red wine )
2- 糖2湯匙 (2 tbsp of sugar)

3- 牛油1湯匙 (1 tbsp of butter)
http://tonykarenkitchen.com/
做法 Steps                                                                        

1-  鴨胸烹調15分鐘前洗淨, 用廚房紙包實吸乾所有水份, 同時將蝦如上圖般開邊(別切斷)
     Rinse and clean the duck breast 15 minutes before cooking.  Wrap it with the paper towel to dry it well.  Slice the shrimps in half like the image above (Do not cut all the way through the shrimps).


2-  蒜蓉蝦調味料攪勻, 將蝦放於焗盤上, 平均舖滿每隻蝦上, 用手輕輕壓實, 焗爐攝氏200度預熱, 同時, 將鴨胸的皮上輕輕戒幾刀(但別切得太深), 用鴨胸調味料醃好備用
     Put the shrimps on the baking rack.  Mix the shrimps seasoning and top it evenly on each shrimp.  Press it gently.  Pre-heat the oven with 200 Celsius.  Meanwhile, cut incisions through the skin in a checkerboard pattern. marinade the breast with the duck breast seasoning.  

3-  將蝦放入焗爐焗20-25分鐘, 同時, 將易潔鑊用中猛火加熱, 將鴨胸皮的部份先煎2分鐘, 倒走所有滲出的鴨油, 再煎2-3分鐘
     Bake the shrimp in the oven for 20-25 minutes.  Pre-heat the non sticky pan over medium to high heat.  Brown the breast skin for 2 minutes.  Remove the fat from the pan.  Sear for an additional of 2 to 3 minutes.


4-  轉中慢火, 反轉鴨胸, 蓋上錫紙, 讓它煎7-8分鐘或肉中心達63攝氏, 取出用錫紙包實待5分鐘, 將蝦取出上碟, 將鴨胸厚切上碟, 鑊倒去所有油, 用中火倒入汁料, 煮至汁料收至50毫升, 將鴨胸厚切上碟, 再淋汁上鴨胸即可
     Turn the medium-low heat.  Turn the breast once.  Cover with aluminum paper and cook 7-8 minutes or until internal temperature reach 63 Celsius.  Wrap the duck with the aluminum paper.  Let it stand 5 minutes.  Remove the shrimps from oven and put it on the dish.  Drain all the fat from the pan.  Add the sauce mixture and let it simmer over medium heat until it reduces to 50 ml.  Slice the duck and dish it up.  Pour the sauce over.  Serve it in hot.  
貼士 Tips                                                                            
1-
鴨胸要厚切, 吃時才會多汁香口, 太薄反而會令它很鞋口的
2- 如果沒有焗爐的話, 蝦可以用中火煎香
3- 鴨胸和牛扒一樣, 不要一煮好就切, 這樣會樣肉汁大量流失的

1- Do not slice the meat too thin when serving.  Otherwise, it will lose its juiciness and dry out quickly.
2- You can pan-fry the shrimps over medium heat if you do not have oven.
3- Like the steak, do not slice duck breast right after it is cooked.  Otherwise, it will lost its juiciness.



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