Grilled salted duck
Parsley root is rich in nutrients and has a rich aroma. Wash it thoroughly and steam it with the duck
How to make it
1
Use a fork to poke lots of holes in the skin of the duck, then turn it over and poke a few holes in the flesh
2
Cook the duck skin-side down in a frying pan without oil. Once golden brown, flip it over and cook for about 1 minute
3
Transfer the roasted duck to a deep tray and pour the hot Shio Happo Mibijin over it. Add the parsley roots, if you have them
4
Cover the surface of the duck and the entire tray with aluminum foil twice, then steam in a steamer for about 10 minutes
5
Once steaming is complete, remove the duck, cut it into bite-sized pieces, arrange it on a plate, and garnish with parsley root and kabosu
material
-
- Duck breast
- 300g
-
- Salt-a-sided beauty
- 1 cup
-
- Sell
- Appropriate amount
-
- kabosu
- Appropriate amount
[PR]
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