Five Fruit Ducks Recarved

Published Jul 24, 2021 at 22:06pm ET

I remember that the first time I participated in the activities of peas and fruits last year was twelve flavors. In a twinkling of an eye, more than a year passed. I learned a lot from them. I not only learned how to cook, set the table, take pictures, but also met many friends. I grew up a lot in one year.

Food Material List

1 magret de canard A block
2 Griddle Cake Six sheets
3 Color pepper Half a piece
4 Flammulina velutipes 100g
5 Black pepper Appropriate amount
6 Cooking wine Appropriate amount
7 Juice burning Appropriate amount
8 salt Appropriate amount
9 oil Appropriate amount
10 Lemon juice Appropriate amount
11 Olive oil Appropriate amount

Operational steps

1 Add proper salt to duck breast, cook sauce, grab wine and marinate for about 20 minutes.
2 Rinse Flammulina velutipes and add appropriate salt.
3 Sprinkle marinated duck breast with minced black pepper
4 Heat the pan with olive oil, add duck breast meat and fry until cooked
5 Place tinfoil on the baking tray, slice the bell pepper on the baking tray, place the duck breast on the bell pepper, add some sauce and drip lemon juice into it.
6 Place Flammulina velutipes on tin paper, brush with oil brush and sprinkle with black pepper.
7 Place the tray in the oven at 200 degrees for 10 minutes.
8 The roasted duck is sliced, and the duck is not fully cooked yet.
9 Take a pancake, add bell pepper, Flammulina velutipes, duck breast rolled up
10 Roll all the cakes in turn, brush the egg liquid at the seal, brush the egg liquid outside, and place it on a tin-paper baking tray.
11 Bake in oven at 200 degrees for 10 minutes, then bake the cake skin golden brown.
12 Fragrant
13 Very fragrant. Very delicious.

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