识煮食谱｜人气厨师Bernnie示范红酒啤梨鸭胸 自煮高级菜
2022-07-16 00:00 
红酒啤梨鸭胸 Duck Breast with Red wine Pear Sauce
嫩滑鸭胸配上香浓的红酒啤梨，在家一样可烹调高级餐厅的美食味道。
分量：2人份 需时：4小时
材料：
鸭胸 1件
啤梨（去皮） 2只
芦笋 4条
红椒 1只
红酒 2杯
牛油 1片
肉桂 1条
橙汁 1杯
橙皮 少许
啡糖 1汤匙
黑醋 2茶匙
盐 少许
黑胡椒碎 少许
Ingredients：
Duck breast 1 pc
Pear（peeled） 2 pcs
Asparagus 4 pcs
Red chilli 1 pc
Red wine 2 cups
Butter 1 slice
Cinnamon 1 pc
Orange juice 1 cup
Orange peel some
Brown sugar 1 tbsp
Balsamico vinegar 2 tsp
Salt some
Ground black pepper some
做法：
1. 将红酒、橙汁、玉桂、橙皮、啡糖煮滚，下啤梨转小火煮25至30分钟，让啤梨上色。
Bring the red wine, orange juice, cinnamon, orange peel and brown sugar to a boil, then add in pear and simmer for 25 to 30 minutes until brown.
2. 隔走肉桂及橙皮，将红酒及啤梨放入雪柜浸至少3小时，备用。
Remove the cinnamon, orange peel, place the red wine and pear in refrigerator for 3 hours for later use.
3. 鸭胸解冻及抹乾，在皮面切出斜纹。
Defrost and pat dry the duck breast. Make few bevel cuts on the duck skin.
4. 鸭皮朝下放入乾镬，以小火煎10分钟翻转，盖上镬盖以小火煮8分钟。
Fry the duck breast skin down for 10 minutes in a dry pan, then flip over the duck breast and cover the pan with a lid and simmer for 8 minutes.
5. 将鸭胸放碗中盖上锡纸，静待10分钟，保留肉汁。
Place the duck breast in a bowl and cover with a aluminium foil for ten minutes. Don't discard the juice.
6. 红酒及啤梨取出煮热，啤梨切片备用。红甜椒切块。
Take the red wine and pear from refrigerator and heat up. Slice the pear and set aside. Cut the red bell pepper into pieces.
7. 将鸭肉汁、红酒、黑醋、盐、黑胡椒碎煮滚，转小火煮至酱汁稠身，加入牛油拌匀。
Bring the duck breast juice, red wine, balsamic vinegar, salt and black pepper to a boil. Turn to low heat and simmer until sauce thickens, add the butter mix well.
8. 鸭胸切片上碟。用镬中的鸭油煎香蔬菜，蔬菜、啤梨片作伴碟，淋上酱汁，即成。
Slice the duck breast and place it on a plate. Fry the vegetables in a pan with remaining duck breast oil. Garnish with vegetables and pear slices. Drizzle with sauce over duck breast. Serve.
小贴士：鸭胸可于冻肉店购买。
Tips：Duck breast can be found in cold meat stores.
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