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2017-01-04
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低溫煮法式鴨腿配紅酒燒汁觀塘區工廈內的餐廳越開越多, 試嚟試去都試唔晒.我好鍾意食鴨腿, 所以一見到Duck Confit的菜式就即時諗都唔需要諗...因為喺屋企處理實在太麻煩今次的鴨腿味道唔錯, 但皮唔夠酥脆...同埋油膩感較重.Duck Confit處理複雜, 浸鴨油, 慢煮, 再放入焗爐以至鴨皮酥脆當然用罐頭pre-cooked的Duck Confit就會方便得多, 但肉質無咁好食
觀塘區工廈內的餐廳越開越多, 試嚟試去都試唔晒
.
我好鍾意食鴨腿, 所以一見到Duck Confit的菜式就即時諗都唔需要諗...
因為喺屋企處理實在太麻煩
今次的鴨腿味道唔錯, 但皮唔夠酥脆...同埋油膩感較重
.
Duck Confit處理複雜, 浸鴨油, 慢煮, 再放入焗爐以至鴨皮酥脆
當然用罐頭pre-cooked的Duck Confit就會方便得多, 但肉質無咁好食
低溫煮法式鴨腿配紅酒燒汁
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