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刨半个甜橙皮屑再将甜橙榨汁备用烤箱180度预热
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鸭胸以刀划出交叉格纹
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正反两面均抹上塩、黑胡椒
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热锅不需放油鸭胸皮朝下放入锅中,加迷迭香、蒜头,中火煎3-4分钟注意蒜头不要煎焦黑,避免产生苦味
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反面煎约1分钟,煎至两面上色,并且以汤匙舀起锅内的鸭油反复浇在鸭胸上另锅将鸭胸放入烤箱180度烤约6-8分钟,喜欢熟一点可以烤至10分钟。取出静置6分钟
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将之前步骤5锅内迷迭香取出丢弃,蒜头挤压,以鸭油小火略煎一下
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加面粉炒一炒
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加入红酒
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加蔓越莓酱
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加蜂蜜
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倒入步骤1的甜橙汁
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再加鸡高汤、塩及黑胡椒
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慢慢搅拌收汁至适当的浓稠度
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鸭胸对切呈漂亮的粉红色以迷迭香、蔓越莓摆盘装饰
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淋上步骤13的浓缩酱汁,并撒上步骤1的甜橙皮屑,漂亮上桌~