April 2012
March 2012
鴨胸配香橙汁【經典法國餐】Duck with Orange Sauce
鴨胸的兩面灑上鹽和胡椒粉。鴨皮的一面先下在平底鑊中，不用落油，因為鴨皮會出油份。開爐火，用中慢火把鴨皮煎至金黃色。反轉另一面，煎至微黃色，加蓋煎約 3分鐘，打開蓋繼續煎至水份收乾，直至自己喜歡的熟度，即可。上碟淋下汁料，灑些焦糖橙皮絲在鴨胸上面，以橙肉及沙律菜裝飾即成
February 2012
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(3 marks)
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