【低温嫩鸭- Sous vide duck】

【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。

Sous vide duck 2 【低温嫩鸭  Sous vide duck】

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。

Sous vide duck 1 【低温嫩鸭  Sous vide duck】

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。

Sous vide duck 2 【低温嫩鸭  Sous vide duck】
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。

 

pf button big 【低温嫩鸭  Sous vide duck】

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394 Responses to 【低温嫩鸭- Sous vide duck】

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