Cooking Steps

1. 

   Step1:Prepare all materials. Duck breast thaws in advanc

2. 

   Step2:Wash the duck breast, tear off the fascia, sprinkle salt on both sides, and marinate with black pepper for 30 minutes. Peel the orange, slice the orange meat, peel the orange skin, and shred it for later use

3. 

   Step3:Put the shredded orange peel into a small pot. Put in the water that can't pass the orange peel. Boil for 10 minutes after boiling. Pour out the boiled water. Cook twice continuously. Remove the astringency of the orange peel. Finally put in a tablespoon of fine sugar. 50ml of water. Cook until the soup is thick. Turn off the heat and wait for use

4. 

   Step4:The oven is preheated by heating the upper and lower tubes at the same time. The temperature is set at 200 ℃; heat the pan over medium heat. Put in a proper amount of vegetable oil. Put in the marinated duck breast. Fry until two sides turn yellow. Put the duck breast out and put it in the baking tray

5. 

   Step5:Place the pan in the middle layer of the preheated oven. Set the time to 10 minute

6. 

   Step6:Use the bottom oil in the pot. Put in the chopped red onion and thyme to stir fry the flavor (take off the leaves of one thyme. Do not use the branches). Stir fry until the chopped red onion becomes transparent. Pour in the orange juice and the orange peel sugar water cooked in step 4. Cook over low heat until the soup is thick. Turn off the heat and wait for use

7. 

   Step7:Observe the duck meat at any time when it is roasted. Take it out 2 minutes in advance when you see the color on the skin. Slice the duck meat after it is slightly coole

8. 

   Step8:The sliced oranges are slightly fried in a pan. You don't need to fry them. When you put them on the plate, a piece of duck meat and an orange are placed on the plate. The chrysanthemum is used for decoration. Pour on the soup of step 9. Decorate it with a thyme. It's OK

9. 

   Step9:Finished product drawin

10. 

    Step10:Finished product drawin