識煮食譜｜人氣廚師Bernnie示範紅酒啤梨鴨胸自煮高級菜

2022-07-16 00:00

夏天適合用水果烹調菜式，有助提升胃口。明日（7月17日）隨《星島日報》附送的食譜書《夏滋味開胃果饌》，人氣廚師Bernnie教大家煮五款水果美食，今日先睇片Bernnie教大家煮「紅酒啤梨鴨胸」，雖然這道屬高級料理，但跟Bernnie學煮一樣無難度。

紅酒啤梨鴨胸 Duck Breast with Red wine Pear Sauce
嫩滑鴨胸配上香濃的紅酒啤梨，在家一樣可烹調高級餐廳的美食味道。

分量：2人份

需時：4小時

材料：
鴨胸 1件
啤梨（去皮） 2隻
蘆筍 4條
紅椒 1隻
紅酒 2杯
牛油 1片
肉桂 1條
橙汁 1杯
橙皮少許
啡糖 1湯匙
黑醋 2茶匙
鹽少許
黑胡椒碎少許

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. 將紅酒、橙汁、玉桂、橙皮、啡糖煮滾，下啤梨轉小火煮25至30分鐘，讓啤梨上色。
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，將紅酒及啤梨放入雪櫃浸至少3小時，備用。
Remove the cinnamon, orange peel, place the red wine and pear in refrigerator for 3 hours for later use.

隔走肉桂及橙皮，以免味道過濃。

3. 鴨胸解凍及抹乾，在皮面切出斜紋。
Defrost and pat dry the duck breast. Make few bevel cuts on the duck skin.

4. 鴨皮朝下放入乾鑊，以小火煎10分鐘翻轉，蓋上鑊蓋以小火煮8分鐘。
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.

在鴨皮怍幾刀，更易煎熟及釋出油分。

5. 將鴨胸放碗中蓋上錫紙，靜待10分鐘，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. 紅酒及啤梨取出煮熱，啤梨切片備用。紅甜椒切塊。
Take the red wine and pear from refrigerator and heat up. Slice the pear and set aside. Cut the red bell pepper into pieces.

啤梨略軟身，切片時要注意。

7. 將鴨肉汁、紅酒、黑醋、鹽、黑胡椒碎煮滾，轉小火煮至醬汁稠身，加入牛油拌勻。
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. 鴨胸切片上碟。用鑊中的鴨油煎香蔬菜，蔬菜、啤梨片作伴碟，淋上醬汁，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.