Sweet and sour duck

Sweet and sour duck

Introduction:

"Foreign salads are often seasoned with olive oil, Italian vinegar, mustard, salt and black pepper. It's good to add a little honey to this basic salad dressing for frying meat. Today's fried duck is thin."

Production steps:

Step 1: Sauce: 15ml of vinaigrette balsamique, 5ml of honey, 3ml of mustard sauce (I use granular one here). Mix well

Step 2: put some olive oil into the pan, add duck (about 1cm thick), fry both sides to golden yellow, turn low and simmer for 4 minutes. Grind some salt and black pepper on the surface of duck during frying

Step 3: brush the sauce on both sides and fry the right amount on both sides. Brush the sauce twice more

Materials required:

Duck: 400g

Caution: 1. duck meat should not be cut too thick, otherwise the outside is golden, and it is not ripe inside. 2., the process should be quick, otherwise the duck will become very hard..3. Kwai vinegar and honey can adjust according to their personal taste.

Production difficulty: simple

Technology: decocting

Production time: 10 minutes

Taste: salty and sweet