西式香烤鴨腿 | 胡蘿蔔蓉 Roast Duck Leg | Carrot Purée скачать в хорошем качестве

西式香烤鴨腿 | 胡蘿蔔蓉 Roast Duck Leg | Carrot Purée

提示: 胡蘿蔔蓉與鴨腿伴吃 以攝氏160度烤約1小時 從冰箱取出鴨腿後，放室溫中半小時讓鴨腿溫度提升至接近室溫 在鴨腿皮上刺孔令烤焗時鴨油溢出 慢煮蘿蔔時，不要多水，以僅蓋過蘿蔔為合 西洋菜只選用頂端脆嫩的部分 Tips: Serve with carrot purée After taking duck leg out of the refrigerator, allow duck leg to warm up for 30 minutes in room temperature Piercing duck skin to release fat while roasting To simmer carrot, just use enough water to barely cover carrot only use the tips of watercress 材料: 鴨腿兩隻（每隻約230克） 西洋菜少許 小蘿蔔 胡蘿蔔 橙 檸檬 蜜糖 雞湯小許 橄欖油 Ingredients: Two duck legs (230 gm each) Watercress Radish Carrots Orange Lemon Honey Chicken stock Olive oil Music by: Sophonic Media, http://instrumentalsfree.com Mattia Cupelli, http://mattiacupelli.weebly.com/ruins...