Pan-fried Roasted Black Pepper Duck Breast

by Piggy Gang

4.7 (1)

Favorite

9

Difficulty

Normal

Time

30m

Serving

2

Duck meat is suitable for eating more. The purpose of frying is to lock the gravy in the duck meat, while roasting is to remove more oil and less oil. Healthy first frying and then roasting the duck meat will not be old, but the gravy will also be locked inside. It is tender and juicy."

Ingredients

Pan-fried Roasted Black Pepper Duck Breast

1. raw material

2. Minced onion

3. Cut the duck breast with a knife to the skin but don't cut it off

4. Add black pepper, fennel leaves and star anise five-spice powder

5. Be sure to mix well with oil, cover with plastic wrap and put it in the refrigerator (oil can better lock the flavor of the spices in the duck)

6. Fry the duck breast in the pan until it is tightened on both sides. The purpose is to make the gravy in the duck meat

7. When frying the duck breast, you can preheat the oven to 250 degrees

8. Put the fried duck breast into the preheated oven and bake for 7-10 minutes. The purpose is to force out the excess oil.

9. When roasting the duck, put the onion in a frying pan and fry until fragrant

10. Put the fried onion into the plate and put it in the middle

11. The duck breast is evenly spread on the onion after changing the knife

12. Pan-fried roasted black pepper duck breast

Tips:
Because it is soaked in oil, there is no need to add oil when frying. If it is not soaked in oil, the duck will dry easily.

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