Name: Pan-fried Duck Breast
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 2 pcs Hangjiao; 20g carrot; 120g Broccoli; 306g Duck breast; Some Sunflower seed oil; Some Green onion ginger; a little White vinegar; a little MSG; 1 tbsp Fish sauce; 1 tbsp Soy sauce; 2 tbsp Cooking Wine; 2 tsp salt; 2 tsp Sugar

Pan-fried Duck Breast

by Lao Fang Xiaoyu

4.9 (1)

Favorite

Difficulty

Normal

Time

30m

Serving

Duck meat is rich in nutrition, and its protein content is much higher than other livestock meat. Studies have shown that the fat in duck meat is different from butter or lard, and the ratio of saturated fatty acid, monounsaturated fatty acid, and polyunsaturated fatty acid is close to the ideal value; because its chemical composition is similar to olive oil, it has the effect of lowering cholesterol, which can prevent Cardiovascular and cerebrovascular diseases are beneficial.
The food that ducks eat is mostly: aquatic organisms, so its meat is sweet, cold and enters the lungs, stomachs and kidney meridian; it is more suitable for people with heat or getting angry in the body; people with low fever, weak physique, and loss of appetite eat it Better. At the same time, it is also suitable for: malnutrition, postpartum illness, physical weakness, night sweats, nocturnal emission, women with oligomenorrhea, dry throat and thirst; but: cancer patients and after radiotherapy and chemotherapy, diabetics should try to eat duck meat as little as possible.
Nanjing is the city of ducks. Nanjing people especially like ducks. Except for salted duck and Nanjing roast duck, duck breast, duck head, duck four pieces, duck gizzard, etc. are also frequent customers at the public table; duck breast haha: our house is also daily, daily Duck is inseparable from eating; Xiang is the duck breast that I made today: the skin is thin and the meat is thick and there are no bones. The elderly and children can definitely eat with confidence~~~"

Pan-fried Duck Breast

1. Prepare the ingredients

2. Wash the duck breast and drain, cut it diagonally

3. Pour in cooking wine, a little and fish sauce

4. Add some green onion, ginger and salt to marinate for about 40 minutes, then rinse off

5. Cut cauliflower, hang pepper and carrots and set aside

6. Bring a little salt and sunflower oil to a boil in the water, blanch the broccoli and set it aside for later use

7. Re-pour oil in the pot and sauté the scallion fragrant, then serve, throw in the duck breast, duck skin down

8. Fry both sides slightly browned on medium heat, then pour out the excess duck fat

9. Add a little cooking wine

10. Pour a little soy sauce and warm water, and cover the fire

11. After boiling: add 2 teaspoons of sugar

12. Add some salt after simmering for 1~2 minutes

13. Turn to high heat to collect the juice, and when the water dries, add the peppers and carrots

14. Stir fry a few times, sprinkle a little MSG and stir-fry evenly, turn off the heat, and finally put it on a plate covered with broccoli.

Tips:
1. Duck breast meat is thickly beaten with a knife and then marinated to have a bottom taste
2. White vinegar and fish sauce, the purpose is to remove fishy and fresh