炉胸 [
lú xiōng]
shaft
breast
- 炉胸"
breast"," - 将糖在锅中烧成金黄色,倒入红酒醋,然后加入烧,酱油与柠檬汁,烧开后调味,搁在一旁待用。用少许牛油煎鸭胸,鸭皮向下,煎二至三分钟。在鸭面扫上蜜糖。用局炉以摄氏280度中火烘焙7至8分钟。
Sauté the duck breast, skin facing down, with a little butter for 2-3 minutes, then coat the skin with honey and finish the process in the oven ( 280ºC, 7-8 minutes for medium).
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