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Duck
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Duck tastes best if stewed or double-steamed in pieces or in whole. Duck breast has a stronger flavour than chicken breast and is wrapped in a layer of neatly checked skin. Once you have a bite, you have fall for it. But duck meat is tougher and that is why the right heat is the key to a tasty duck dish. Duck, of course, can be cooked whole and the juice combines nicely with the sauce to an aromatic perfection.
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How to prepare duck breast
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| 1. |
Thaw frozen duck breast slowly on the lower shelf of the refrigerator, take it out from the fridge and wipe off the blood, then they can be cooked. |
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The skin of duck contains a lot of fat , do not trim it as it enhances the taste of duck breast and helps avoid the meat from drying up. |
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| 3. |
Choose those duck breasts with thick flesh. |
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