烤鸭胸配土豆 Duck Breast with Potatoes Recipe

English Version

Duck Breast with Potatoes Recipe

Prepare the Duck Breast: Pat the duck breasts dry. Season generously with salt and pepper.
Pan-Sear: Place the duck breasts skin side down in a cool pan (never a hot pan). Gradually heat the pan, allowing the fat to render. Cook skin side down at 200°C for 6–8 minutes until the skin is crisp and golden.
Oven Finish: Transfer the duck breasts to a preheated tray skin side down, then place in a 200°C oven to finish cooking if needed. If using a thermometer, insert it into the thickest part of the meat and remove from the oven when the internal temperature reaches 60°C.
Prepare the Potatoes: Slice the potatoes into thick slices. Coat them in duck fat.
Roast Potatoes: Preheat a tray until hot, then add the duck fat–coated potato slices. Roast until crispy and golden brown.
Serve: Slice the duck breast and serve alongside the duck-fat potatoes.

Always start duck breast in a cold pan to properly render the fat and avoid burning.
60°C gives a pink/medium result; for stricter food-safety preferences, cook to a higher internal temperature based on your local guidance.
Make sure the tray for roasting potatoes is hot before adding them for maximum crispiness.
ALDI often has duck breasts at a good price, but they can be out of stock... Delhaize also sells them, but they are more expensive and less fatty...

烤鸭胸配土豆食谱

准备鸭胸： 将鸭胸擦干，均匀撒上盐和黑胡椒调味。
煎鸭胸： 把鸭胸皮面朝下放入冷锅（不要热锅）。慢慢加热，让油脂充分析出。200°C条件下皮面朝下煎6–8分钟，直到皮脆金黄。
烤箱完成： 将鸭胸转移到预热好的烤盘，皮面朝下放入200°C烤箱中，烤至理想熟度即可。如果有温度计，可以插入肉最厚处测温，内部温度达到**60°C（摄氏度）**后就可以出锅。
准备土豆： 将土豆切成厚片，用鸭油拌匀。
烤土豆： 把烤盘预热至很热，然后放入裹好鸭油的土豆片。烤至表面酥脆金黄即可。
出锅： 将鸭胸切片，与烤土豆一起装盘。

Last updated 3 months ago