@midnight_foodiy: If you are feeling a bit fancy tonight, try this duck breast with orange sauce👌 Steps: Dry — Place the duck breast on the top shelf of the fridge overnight to dry out the skin. Sear — Skin side down on medium-low heat, let the fat slowly render until golden and crisp. Baste — Flip, keep it on medium-low heat, add butter + garlic, and spoon over the meat continuously. Glaze — Mix our talented friend Hiro homemade moromi (or substitute with soy sauce + miso + ginger), honey, balsamic, and orange juice. Reduce and combine with the duck fat + butter for a rich sauce. Serve — Pair with a simple garlic-chili pasta for the perfect meal. Super crispy, super easy 🤝 今晚對自己好一點 來個簡單好吃的超脆皮鴨胸 步驟如下： 風乾 — 把鴨胸放在冰箱最上層，一晚就能把皮風乾。 煎 — 皮朝下，中小火慢慢逼出油脂，直到金黃酥脆。 澆淋 — 翻面後，持續用中小火，加入奶油和大蒜，不斷澆在肉上。 醬汁 — 混合我們朋友Hiro 親自做的醬麴(もろみ)（或用醬油 + 味噌 + 薑替代）、蜂蜜、巴薩米克醋和柳橙汁濃縮後，搭配剩下的奶油+鴨油乳化醬汁。 搭配簡單好吃的大蒜辣椒義大利麵，就是完美的一餐。 超脆超簡單 #duckbreast #crispyduck #homecooking #recipes #frenchfood

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Saturday 17 January 2026 03:30:25 GMT