煎烤鸭胸配干无花果酱和烘烤蔬菜晚饭
 
茴香菜头, 奶油南瓜，茄子，甜菜头 切块, 和EVOO，迷迭香，百里香, 盐和胡椒粉拌匀后, 在450烤箱30分钟
鸭胸用纸巾擦干，用刀在皮面纵横交错的画开。两面撒盐和胡椒，皮向下在锅里中小火煎, 中途两次倒出煎出来的脂肪, 直到皮变得酥脆，把肉侧再煎约6- 8分钟为中等熟，从锅取出歇息后切片。
干无花果酱 – 用热水泡软无花果干，切成4片, 加玛萨拉酒，香醋在锅煮，直到软化，加入辣酱油和蜂蜜，再收汁。
Pan seared duck breast with dried fig sauce & Roasted vegetables Roast fennel bulbs, butternut squash, eggplants, and beets, seasoned with EVOO, rosemary, thyme salt and pepper, in 450 oven for 30 minutes
Dry duck breast with paper towel, score the skin side in a crisscross pattern. Salt and pepper both side, sear the duck skin side down in a medium-low heat pan to render off the fat, pour the fat out during the cooking time, until the skin become crisp, turn to cook the meat side for about 6-8 minutes for medium rare, remove from the pan to rest before slicing.
Dried fig sauce – hydrate the dried figs in hot water, cut into quarters, add Marsala wine, balsamic vinegar in sauce pan to cook until soft, add Worcestershire sauce and honey and reduce to the desired consistency.
烤蔬菜
煎烤鸭胸
 
干无花果酱
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