About Project:
煙鴨胸是近年酒店自助餐的一度美味餸菜。食法大致可分為熱盤和冷盤。Smoke Duck Fillet is a very popular at hotel restaurant in recently years. It can be served hot or cold.
熱盤的食法是『香煎煙鴨胸』。直接放到易潔鑊上面，不用加油香煎有皮的那一面，聞到香味後反轉再煎即可。因為屬於無油煮食，所以十分健康。Hot dish – “Pan Fried Smoke Duck Fillet”, this is a very simple to make dish. You just need to heat up your non-sticky pan, and then pan fried the side with skin, once you can smell the aroma, turn it over to the other side. Because there is no need for oil in the cooking process, this fit the principle for healthy diet.
冷盤的食法是先將煙鴨胸煮熟，等待回覆室溫後薄切，再薄切鮮果，例如芒果，翠玉瓜。再將他們搭在一起吃。十分醒胃可口。Cold dish – cook the Smoke Duck Fillet and then leave it to cool down to room temperature. Cut the duck fillet into thin slices. Thin slice mango as well. Put the slices together and it is a very refreshing dish for summer.
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