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CHENG KEONG SDN BHD
CHENG KEONG SDN BHD 202301018490 (1512412-V)
Business
Hours
Monday - Saturday 8:30 AM - 6:00 PM
Sunday Closed
We′re closed on Public Holiday
Open Closed

07-Mar-2025

Black Pepper Smoke Duck (黑胡椒烟熏鸭胸) 是一道结合了黑胡椒的辛辣和烟熏鸭胸的独特风味的美食。烟熏鸭胸通过烟熏处理,使得鸭肉更加嫩滑并带有浓郁的烟熏香味,再加上黑胡椒的调味,风味十足。

主要特点:

  1. 烟熏风味:鸭胸肉经过烟熏处理,使其带有一种独特的烟熏香气,增加了层次感。
  2. 黑胡椒的辛辣:黑胡椒是这道菜的核心调料,赋予其辛辣和微微的热感,带来不同的口味体验。
  3. 肉质鲜嫩:鸭胸肉经过适当的处理,保持了肉质的鲜嫩和多汁。

步骤:

  1. 腌制鸭胸肉:将鸭胸肉清洗干净,用厨房纸巾轻拍去水分。然后,用盐、黑胡椒、酱油、迷迭香(或百里香)、橄榄油等调料腌制鸭胸,最好腌制2小时以上,入味效果更佳。

  2. 烟熏处理:如果使用家用烟熏器,可以选择烟熏木屑(例如樱桃木、橡木等),将其放入烟熏器中,按烟熏器的说明进行烟熏处理。通常,鸭胸肉需要在烟熏器内烟熏30至60分钟,视乎个人喜好和烟熏器的温度。

  3. 煎制鸭胸:在平底锅中加热一些橄榄油,将腌制好的鸭胸肉放入锅中,先用中高火煎至皮面金黄酥脆,然后转小火煎至鸭胸肉熟透。鸭胸肉的煎制时间取决于肉的厚度,一般每面煎5至7分钟。

  4. 涂蜂蜜(可选):在煎制鸭胸的最后阶段,可以用刷子在鸭胸肉上涂上一层薄薄的蜂蜜,这样可以让鸭胸表面更为光亮且带有甜美风味。

  5. 切片和上桌:将煎好的鸭胸肉切片,撒上额外的黑胡椒和盐调味。可以搭配一些蒸煮的蔬菜或沙拉一同享用。

提示:

  • 烟熏技巧:如果你没有专门的烟熏器,也可以使用家用烤箱结合烟熏木屑的方式进行烟熏,或者使用炭火来给鸭胸增添烟熏味。
  • 黑胡椒:尽量使用新鲜研磨的黑胡椒,味道会更加浓郁。
  • 搭配:这道菜非常适合搭配红酒,尤其是干红葡萄酒,可以平衡鸭肉的油脂和烟熏风味。

 
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CHENG KEONG SDN BHD 202301018490 (1512412-V)
3, Taman Raja Muda Musa 2, 32000 Sitiawan, Perak, Malaysia.

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Website: https://www.chengkeong.com.my
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