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Cut off excess fat and sinews from duck breast that has been returned to room temperature.
Score the skin in a 5mm wide criss-cross pattern.
Salt it on both sides.
Place the duck breast, skin side down, in frying pan.
Turn the duck breast over and fry for! about 7 minutes over medium heat.
Fry the sides as well.
Add balsamic vinegar, soy sauce and honey in the frying pan.
Take the duck breast from the aluminum foil and cut it into thick pieces.
Serve on a plate and add the sauce.
Sansho (Japanese Pepper)
Remove chili pepper seeds.
Finely chop garlic.
Cut mushrooms in half.
Cut scallop into desired size.
When garlic starts to turn golden, add mushrooms and cook for about 1 minute.
Stir in shrimp and scallop.
Cook, tossing and turning shrimp and scallop occasionally, until they are cooked through.
Add herb salt to taste.
Sprinkle Italian parsley on top if you like