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鴨, 大家都吃得多,
但要拆解一隻鴨大家又知不知如何處理?
現在就同大家詳細講解一次~~~
Duck, everyone eats alot,
But do you know how to debone a duck?
Now I will explain to you detailed ~~~
但要拆解一隻鴨大家又知不知如何處理?
現在就同大家詳細講解一次~~~
Duck, everyone eats alot,
But do you know how to debone a duck?
Now I will explain to you detailed ~~~
2. 主菜篇｜慢煮鴨胸伴鵝肝 - Sous Vide Duck Breast with Foie Gras (Eng Sub)
https://youtu.be/AnF0Kt4zi3A
https://youtu.be/AnF0Kt4zi3A
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材料 - Ingredients:
全鴨 - 1隻
Whole Duck - 1pcs
做法 - Methods:
1. 先清洗鴨上血, 切去 鴨翼 和 鴨頸(如有), 切去鴨胸前多餘的皮;
First wash and clean the duck, cut off the wings and neck (if any), and cut off the excess skin on the duck's breast;
1. 先清洗鴨上血, 切去 鴨翼 和 鴨頸(如有), 切去鴨胸前多餘的皮;
First wash and clean the duck, cut off the wings and neck (if any), and cut off the excess skin on the duck's breast;
2. 先切去胸前的叉骨, 之後把鴨背向上地躺平, 由近腿上的小肉塊刺入, 沿骨切至胸部末端, 到了骹位, 向後拉至分離, 再由骹位切至分離, 這樣就可取出鴨髀, 另一邊同樣;
Cut off the wishbone on the chest first, then lay the duck flat (Backside face up), pierce the small piece of meat on the near leg, cut along the bone to the end of the chest, reach the joint, and pull back to separate, then cut on the joint to separate, so you can take out the duck leg, the same on the other side;
Cut off the wishbone on the chest first, then lay the duck flat (Backside face up), pierce the small piece of meat on the near leg, cut along the bone to the end of the chest, reach the joint, and pull back to separate, then cut on the joint to separate, so you can take out the duck leg, the same on the other side;
3. 修切走鴨髀上多餘的皮。
Trim away the excess skin from the duck leg.
Trim away the excess skin from the duck leg.
4. 到鴨胸, 先由中線切起, 當切開後, 沿著軟骨切至鴨棒骹位, 向後拉至分離, 再由骹位切至分離, 這樣就可取出鴨胸, 另一邊同樣。
To the duck breast, first cut from the midline, after that cut along the cartilage to the joint of duck drumette, pull back to separate, and then cut on the joint to separate, so that the duck breast can be taken out, the same on the other side .
To the duck breast, first cut from the midline, after that cut along the cartilage to the joint of duck drumette, pull back to separate, and then cut on the joint to separate, so that the duck breast can be taken out, the same on the other side .
5. 在鴨胸和棒骨間切下去, 取走鴨棒, 修切走鴨胸上的脂肪和筋, 再把多餘的皮切去。
Cut between the duck breast and duck drumette, remove the duck drumette, trim away the fat and tendons on the duck breast, and then cut off the excess skin.
Cut between the duck breast and duck drumette, remove the duck drumette, trim away the fat and tendons on the duck breast, and then cut off the excess skin.
完成
Finish
Finish
剩下的鴨架可留起煮鴨高湯,
脂肪和皮可留起煉鴨油。
The remaining duck rack can be cooked for duck stock,
Fat and skin can be cooked for duck oil.
脂肪和皮可留起煉鴨油。
The remaining duck rack can be cooked for duck stock,
Fat and skin can be cooked for duck oil.
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