煎鴨胸配香橙醬汁 Duck Breast à l’Orange

鸭胸皮: 浅浅斜切 格子, 洒盐, 胡椒。

鸭胸肉 (Medium 熟): 煎皮(向下) 8 – 10 分钟。再 烘 180 C (10 分钟)。

酸甜 酱汁: 橙汁一杯, 煮浓稠 (thicken) 至2~3大匙, 加一匙 酱油。

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