Roasted Duck Breast with Rosemary

Name: Roasted Duck Breast with Rosemary
Total time: 1 h
Yield: 3
Cuisine: Chinese
Ingredients: 4 pieces Duck breast; 2 tablespoons salt; 2 tablespoons Soy sauce; 1 tablespoon Oyster sauce; 1 tablespoon Five spice powder; 1 tablespoon Cooking Wine; 1/2 spoon honey; 10g Fennel Seed; 10g Rosemary; 5g Oregano; 8g Chili powder

by Heart clear as water and pale as clouds

4.9 (1)

Favorite

Difficulty

Easy

Time

1h

Serving

3

Rosemary, also known as Ocean Dew, is a plant spice derived from the Mediterranean. The now developed logistics system has brought good news to our mainland foodies, allowing us to buy spices from various countries in supermarkets. Eating ducks in autumn has always been a Chinese dietary tradition. The new ducks that year were raised until autumn, the meat was strong, tender and plump, and it was the most suitable for eating ducks in autumn. In addition to the traditional brine duck, camphor tea duck, konjac roast duck, sour radish old duck soup, ginger fried duck, etc., we can also have many other ways to cook duck dishes. If you are accustomed to Chinese food, you can also change the taste and try the Western-style approach. Roasted rosemary duck with lettuce salad. This French cuisine, when you eat the duck meat can be topped with mustard, ketchup and other sauces, or you can The sauce made from soy sauce and honey is used as a match, with meat and vegetables, balanced nutrition, roasted duck meat, and refreshing salad, especially suitable for this season.

Roasted Duck Breast with Rosemary

1. Wash the duck breast and soak in clean water to remove the blood and drain, and then use a toothpick to make a small hole for the taste

Roasted Duck Breast with Rosemary recipe

2. Spread the duck breast meat with 2 tablespoons of salt, put the salted duck meat in a small basin, pour 2 tablespoons of light soy sauce, 1 tablespoon of oyster sauce, 1 tablespoon of five-spice powder, 1 tablespoon of cooking wine, 1/2 tablespoon of honey, appropriate amount of salt, 10 grams of fennel seeds, 10 grams of rosemary, 5 grams of oregano, 8 grams of chili powder

3. Put on disposable gloves, massage for about five minutes to make it delicious, and marinate for 24 hours

4. Put the marinated duck on a non-stick roasting pan

5. Cover with tin foil, preheat the oven, and bake at 200 degrees for 30 minutes

6. Mix 1 bowl of honey and the remaining sauce from the marinated duck meat and mix together

7. After 30 minutes, take the duck out and open the tin foil

8. Brush each piece of duck meat evenly with the mixed juice

9. Put it in the oven at 200 degrees and continue to bake for 10 minutes

10. Take it out and repeat the steps to brush the mixture again, put it in the oven at 200 degrees and bake for another 10 minutes

11. The roasted duck meat is golden brown and sliced

Tips:
1. Duck breast meat produces a lot of oil during roasting, so the oil and water inside must be drained in the middle, otherwise it will be easy to bake and turn black;
2. Marinate the duck leg overnight to add more flavor. If you can't wait that long, you can use it for 2 to 3 hours.