Roasted Duck Breast with Honey Sauce
1.
Two bone-in duck breasts, clean and remove stray hair
2.
Put the seasoning in a basin and marinate the duck meat for several hours. It can be tightly covered with plastic wrap and stored overnight in the refrigerator. If you have time in the middle, you can turn over several times to facilitate the taste. At the same time, use a fork to poke a few holes in the meat. Easy to taste
3.
The marinated duck breast is skin-side up and placed in a baking tray lined with tin foil. Do not pour out the marinated meat juice
4.
Put into the preheated oven, 200 degrees, middle level, upper and lower fire, 25 minutes
5.
After taking it out, turn over, spread the juice of the marinated meat on the surface, and put it in the oven, 180 degrees, 15 minutes
6.
After taking it out, turn over, brush a layer of honey on the epidermis, put it in the oven, 180 degrees, about 8 minutes
7.
Allow to cool slightly, deboning, slice, boil the juice of the marinated meat on a low heat, pour the clear liquid juice on the meat slices, ready to eat
Tips:
Bone-in duck breast is not easy to shrink when roasted, and the meat is tender; do not pour out the juice of the marinated meat. You can apply a layer of it during the roasting process to make it more delicious. After slicing, boil on low heat and pour it on the meat slices. Have a taste.
