Tea smoked duck breast

Overview

Not only does it enjoy the reputation of being the most delicious delicacy in the capital, it is better than ducks. It also has the therapeutic effects of nourishing the yin of the five internal organs, clearing the heat of fatigue, nourishing blood and water, nourishing the stomach and promoting body fluids. Especially when new ducks are raised in autumn, the meat is tender and plump, rich in nutrients, and can promptly replenish the necessary protein, vitamins and minerals for the human body. It is of great benefit to growing children. At the same time, duck meat is cold and cool, which can remove autumn dryness and is the first choice for autumn diet therapy.

Tags

• hot dishes
• chinese banquet
• oven dishes
• lunch
• longjing tea
• oyster sauce
• salad oil
• black pepper
• duck breast
• salt

Ingredients

Steps

1. 1 Wash the duck breast and pat dry with kitchen paper, then rub the duck breast evenly with salt.

   

2. 2 Mix oyster sauce, black pepper and salad oil; brew tea leaves in boiling water, then pour into the sauce after cooling.

   

3. 3 Put the duck breast into the sauce, seal it with plastic wrap and put it in the refrigerator to marinate for more than 2 hours.

   

4. 4 Place tin foil on a baking sheet, place the marinated duck breast on the tin foil, pour in the sauce, sprinkle with tea leaves and wrap well.

   

5. 5 Set the Fotile oven to the upper and lower heat modes and preheat it to 200 degrees.

   

6. 6 Place the duck breast in the middle rack of the oven and bake for 25 minutes before taking it out. Slice after cooling.