Degree of difficulty
Food category
分子料理,西餐,Applicable theme
元气工作餐,main ingreadient
鸭类制品,ROUGIÉ 露杰鸭胸肉
适量
ROUGIÉ 露杰肥肝
适量
意大利混合调料
适量
白胡椒
适量
SOSA 索萨抗坏血酸
0.2g
SOSA 索萨乙酰二淀粉磷酸酯
适量
爱乐薇 Elle & Vire Professionnal澳大利亚奶油芝士
190g
Chef Studio 厨艺工坊酥皮片
一大片
新鲜菠菜
适量
罗勒叶
适量
新鲜蔬菜
适量
01
鸭胸改刀,去筋膜,撒上盐、 白胡椒、意大利混合调料;
02
小火煎鸭胸去掉多余的油脂,取出备用;
03
将煎好的鸭胸从横截面切开,铺开;
04
菠菜烫水,浸入冰水,捞出后加 SOSA 索萨 抗坏血酸0.2克,放入均质机搅碎;
05
菠菜泥中加入190克 爱乐薇 Elle & Vire Professionnal 澳大利亚奶油芝士,继续搅拌成奶油菠菜泥;
06
取 ROUGIÉ 露杰 肥肝,小火两面煎上色;
07
先将肥肝和奶油芝士菠菜卷入的鸭胸中,然后在鸭胸卷的外面裹上 Chef Studio 厨艺工坊 酥皮片,之后,再在酥皮鸭胸卷的外层刷上蛋液;
08
烤箱预热200℃,15分钟烤成金黄色;
09
蔬菜去皮洗净烫熟,罗勒叶洗净,加入少量矿泉水和 SOSA 索萨 乙酰二淀粉磷酸酯打成浓稠的酱汁,置于盘中。
ROUGIÉ 露杰肥肝粒
适量
SOSA 索萨植物果胶
适量
Ravifruit 乐果纷冷冻苹果果茸
适量
牛油果泥
适量
红酒汁
适量
01
ROUGIÉ 露杰 肥肝批自然解冻,用食物搅拌机打成泥状后,装入相应的硅胶模具后速冻;
02
待冻硬后脱模,另外在锅内放入Ravifruit 乐果纷 冷冻苹果果茸,以及 SOSA 索萨 植物果胶,均质后煮开;
03
把事先做好的肥肝批浸入苹果泥中取出,略微冷却后即可;
04
把牛油果泥放在盘子中间,摆上烫好的蔬菜,放上事先做好的肥肝“小苹果”及惠灵顿鸭胸卷,最后淋上红酒汁就大功告成啦!
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