Duck breast in red wine

Duck breast in red wine

Introduction:

"In Tesco, I saw pieces of packaged duck breast meat. It seems that they are specially for export, and they are not often sold, so I bought a lot of them and ate them slowly."

Production steps:

Step 1: marinate duck breast with red wine, salt and black pepper for about 20 minutes.

Step 2: make a few strokes with a knife.

Step 3: medium and small hot pot, no need to put oil. Add duck breast, skin down.

Step 4: add garlic cloves. Slowly, the oil in the duck skin will slowly run out (you can pour out some oil or use the kitchen special oil absorption paper to remove some oil). When the duck skin is golden, reverse the duck meat and press it gently with a shovel until no blood oozes out.

Step 5: reverse the duck, pour in the right amount of red wine, and marinate the duck juice.

Step 6: cover the pan and simmer for about 10 minutes, then turn the duck over the medium heat until the soup dries up a little, then remove from the pan, cut into pieces and put on a plate.

Step 7: pour the remaining juice in the pan. You can add some side dishes, such as shredded potatoes, boiled vegetables, carrots (according to your preference).

Materials required:

Duck breast: 3 pieces

Garlic: right amount

Red wine: moderate

Salt: right amount

Black pepper: right amount

Note: the duck is cold and cool. It has the functions of nourishing yin and blood, clearing lung and relieving heat, greatly tonifying deficiency and eliminating edema. It contains more B vitamins and vitamin E than other meats, which can effectively resist beriberi, neuritis and a variety of inflammation, as well as anti-aging. Duck meat is rich in nicotinic acid, which is one of the two important coenzymes in human body.

Production difficulty: ordinary

Technology: stewing

Production time: half an hour

Taste: salty and fresh