正宗美味的「Jaro」Duck Breast Potato with Tomato Sauce| 鸭胸土豆佐番茄酱汁怎么做

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用料  

【Jaro】Duck Breast Potato with Tomato Sauce| 鸭胸土豆佐番茄酱汁的做法  

1. Wash the duck breast; score the skin in parallel diagonal lines, cutting only deep enough to score the skin without cutting the flesh.
   洗净鸭胸肉，平行切开表皮。

2. Rub the duck breast with salt and pepper. Refrigerate and allow to marinate for at least 2 hours.
   撒上盐和胡椒粉，冷藏并腌制至少2小时。

3. Wash the potato, then cut into cubes.
   土豆洗干净，切块。

4. Boil the potato cubes until soft, then squash with a knife gentely.
   将土豆煮软后捞出，用刀轻轻压扁。

5. Sauté the duck breast skin side down over medium heat until the skin is crisp and most of the fat has rendered out( approximately 6 to 8 minutes); cook on the other side.
   用中火炒直到鸭胸皮变脆（金黄色）; 翻至另一面继续中火煎炒。

6. Remove the breasts from the pan and keep warm.
   从平底锅上夹出。

7. Cook the processed potatoes in the pot, add in salt and pepper; fry until slight golden on both sides.
   锅中倒入处理好的土豆，加入盐和胡椒，煎至两面稍有金黄。

8. Melt the butter over low heat, pour in the ketchup and chopped garlic, stirring constantly.
   接下来制作酱汁：小火融化黄油，倒入番茄酱和切碎的蒜蓉，不断搅拌。

9. After a little bubbling, seasoned with salt, soy sauce and pepper.
   稍微冒泡后加入盐、酱油、胡椒调味即可。

10. Cut the breast in slices.
    鸭胸肉切片。

11. Fan the slices and potato on the plates，garnish with some of the sauce.
    鸭胸肉和土豆装盘，用酱汁点缀。

12. Made it！Photograph~
    合照来啦~

小贴士

REFERENCE: Page 438 (Ch17 POULTRY) of On Cooking A Textbook of Culinary Fundamentals, 5th Edition.
参考《烹饪基础知识教科书（第五版）》，第十七章 家禽，438页。