Cooking Steps

1. 

   Step1:French duck breast dr

2. 

   Step2:Cut the duck skin at an angle. Cut the thick oil layer to make it easy to fry the duck oil.

3. 

   Step3:Fry the duck skin down in a pan over high heat. Don't put any oil in it. The fat in the breast of French duck is very thick. When you fry it over low heat, you can fry a lot of oil to eat, and the taste will be oil-free

4. 

   Step4:After 3 minutes of medium heat, fry slowly on a low heat. The oil in the pot is all from the duck's chest. It can be collected and used

5. 

   Step5:I'd like to fry it for 1015 minutes to see the taste. I like it medium cooked, so I only need to fry it for 10 minutes. Of course, it depends on the thickness of the meat. This color. Basically, there is no fat layer on the duck's chest. The skin is attached to the meat. Don't turn it over when frying. The photo is just for showing you the appearance of the ski

6. 

   Step6:Peel the apple when frying the duc

7. 

   Step7:Cut off the core. I use Gala apple, which is smalle

8. 

   Step8:Add a tablespoon of butter and a tablespoon of vegetable oil and stir fry for 58 minutes. Add sugar and vanilla sticks until the apple is completely cooked and soft

9. 

   Step9:The duck oil just now is used for chips (forget to say that you can prepare chips or chips when frying duck breast, but the chips are more tasty

10. 

    Step10:The potato chips with garlic skin are not easy to be peeled and rotten. They can be taken out easily and eaten later.

11. 

    Step11:Apple, potato and sliced duck breast mix - dish and then match with a glass of red wine - as if it's in Lyo