【Jaro】Duck Breast Potato with Tomato Sauce| 鴨胸土豆佐番茄醬汁

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00：05 English Version 英文版
03：32 Chinese Version 中文版
07：18 後續～

用料  

【Jaro】Duck Breast Potato with Tomato Sauce| 鴨胸土豆佐番茄醬汁的做法  

1. Wash the duck breast; score the skin in parallel diagonal lines, cutting only deep enough to score the skin without cutting the flesh.
   洗淨鴨胸肉，平行切開表皮。

2. Rub the duck breast with salt and pepper. Refrigerate and allow to marinate for at least 2 hours.
   撒上鹽和胡椒粉，冷藏並醃製至少2小時。

3. Wash the potato, then cut into cubes.
   土豆洗乾淨，切塊。

4. Boil the potato cubes until soft, then squash with a knife gentely.
   將土豆煮軟後撈出，用刀輕輕壓扁。

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.
   用中火炒直到鴨胸皮變脆（金黃色）; 翻至另一面繼續中火煎炒。

6. Remove the breasts from the pan and keep warm.
   從平底鍋上夾出。

7. Cook the processed potatoes in the pot, add in salt and pepper; fry until slight golden on both sides.
   鍋中倒入處理好的土豆，加入鹽和胡椒，煎至兩面稍有金黃。

8. Melt the butter over low heat, pour in the ketchup and chopped garlic, stirring constantly.
   接下來製作醬汁：小火融化黃油，倒入番茄醬和切碎的蒜蓉，不斷攪拌。

9. After a little bubbling, seasoned with salt, soy sauce and pepper.
   稍微冒泡後加入鹽、醬油、胡椒調味即可。

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

11. Fan the slices and potato on the plates，garnish with some of the sauce.
    鴨胸肉和土豆裝盤，用醬汁點綴。

12. Made it！Photograph~
    合照來啦~

小貼士

REFERENCE: Page 438 (Ch17 POULTRY) of On Cooking A Textbook of Culinary Fundamentals, 5th Edition.
參考《烹飪基礎知識教科書（第五版）》，第十七章 家禽，438頁。