01-22 15:11 | How I Cook-French-style Fried Duck Breast
Ye Weida, founder of the French cultural communication organization Prelude, shared with us one of his specialties; French-style fried duck breast. Let\'s learn to cook this authentic and delicious dish together.
Published：January 25,2016,12:40 pm
Language：Chinese & English
Keyword：How I Cook,French-style Fried Duck Breast,Ye Weida,Food,French cultural communication organization Prelude
Introduction: Ye Weida, founder of the French cultural communication organization Prelude, shared with us one of his specialties; French-style fried duck breast. Let\'s learn to cook this authentic and delicious dish together.
I\'m Ye Weida, founder of the French cultural communication organization Prelude.
Fried duck breast is a traditional French dish, often served in the summer, and is also my specialty for entertaining guests at home. One of my French friends said that the level of one nation\'s capability to deal with duck usually represents its level of cooking sophistication.
First of all, use a knife to draw a crossed lattice pattern on the skin side of the duck breast and sprinkle on a lot of salt, five spice powder, and other spices. We can also massage the meat and then add some rosemary and thyme. Refrigerate for about one hour.
After the refrigeration, we fry the duck breast. Fry it with the skin side down for four minutes or until the skin becomes golden brown and fry the other side for another four minutes.
The length of frying time is related to the thickness of the breast. Remove the meat from the pan and put it onto a chopping board to rest for several minutes, so as to let the meat reabsorb escaping juices, and then evenly cut the duck meat into slices.
Then we make some to pair with the duck meat, which are candied orange slices. Select a medium-sized orange, peel it, and cut it into slices for later use.
Add some salt, honey, and olive oil onto the orange slices and let it sit for a while to enhance the flavor.
Finally we prepare the sauce. Pour about 150 milliliters of orange juice and some honey into a heated pan, and simmer until the sauce becomes very dense. Add a spoonful of light soy sauce and stir until blended.
When serving this dish, I choose a black plate as the duck meat is wine red. Pour the full-bodied sauce on top to make it more appetizing. The orange is brightly colored, add some lime zest to make the color richer and balance the flavor as well.
Nowadays people not only care about the flavor of food but also the layout, so we strive to make things that balance color, flavor, and texture.