【低温嫩鸭- Sous vide duck】
by 毛毛妈
如果上网搜索 “Sous vide”，你会发现很多的介绍。这种烹饪方法是将肉类放在真空密闭的塑料袋里，用低温水浴（50~70oC）花较长时间煮熟，肉类鲜嫩而不会失去水分。这种烹饪方法风行于六七十年代的法国，现今被西餐大厨们广泛应用，铁厨们在电视节目也用过这个烹饪方法。市场上还有SousVide Supreme 专门的水浴器卖，价钱真不便宜。
我也想试试这个方法，正好家里的电高压锅 有保温档，温度可保持在60多摄氏度，做个杏子酱鸭胸看看效果。鸭肉很嫩，真不错。
用料:
1：带皮鸭胸一副，共480克；
2：盐1茶匙，蒜蓉2茶匙，黑胡椒粉1/2茶匙，干百里香1/3茶匙，花椒粒1/3茶匙。
3：玉米油或菜油1大匙；
杏子酱汁：
4：熟杏子1个，去皮去核，加水2大匙碾碎；
5：糖2茶匙。
注：1大匙=15毫升=1 Tablespoon，1茶匙=5毫升=1 Teaspoon，1杯=240毫升。
做法：
1、将2料均匀撒在两片鸭胸上，用手揉匀，盖上保鲜膜，在冰箱里腌2小时（图1）。然后冲掉上面的调味料，将鸭胸肉放入一个Ziploc塑料袋里，将袋中空气排出以后，封牢塑料袋口（图2）。
2、电压力锅内胆里加水到7杯的线，插上电源，不要盖盖子，按下【保温】档。20分钟后，将盛放鸭肉的塑料袋放入水中（图3），保温水浴35～40分钟。
3、捞出塑料袋，取出鸭胸肉，用纸擦去水分（图4）。不粘锅置炉上开大中火，加1大匙油，等油热后将鸭胸肉带皮的一面朝下煎黄（图5），翻转一面再煎20秒捞出。鸭肉切片后即可食用，也可配点杏子酱或桃子酱。鸭肉非常的鲜嫩好吃。
4、杏子酱的做法：将4、5料放一小锅里煮滚，改小火再煮5分钟即可。
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