Pan-fried black pepper duck breast

Overview

Duck meat is suitable for eating more. The purpose of frying is to lock the gravy inside the duck meat, while roasting is to remove more oil and less oil. It is healthy. Fry first and then roast the duck meat. Not only will the duck meat not become old, but the gravy will be locked inside, making it tender and juicy

Tags

• hot dishes
• meat dishes
• old man
• western food
• dinner
• five spice powder
• onions
• black pepper
• cumin
• duck breast

Ingredients

Steps

1. 1 Raw materials

   

2. 2 Chopped onion

   

3. 3 Cut the duck breast into skin but do not cut off

   

4. 4 Add black pepper, fennel leaves, star anise, and allspice

   

5. 5 Be sure to mix it well with oil, cover it with plastic wrap and put it in the refrigerator (oil can better lock the flavor of spices into the duck meat)

   

6. 6 Fry the duck breast in the pan until both sides are tight. The purpose is to let the gravy sit in the duck meat

   

7. 7 When frying duck breast, you can preheat the oven to 250 degrees

   

8. 8 Bake the pan-fried duck breast in the preheated oven for 7-10 minutes to squeeze out excess oil

   

9. 9 While the duck is roasting, saute the onions in the oil pan until fragrant

   

10. 10 Put the fried onions into the plate and place them in the middle

    

11. 11 Cut the duck breast and place it evenly on the onions

    

12. 12 Pan-fried black pepper duck breast