燒鴨 去骨 拆肉 排碟 / 也適用於燒雞燒鵝 / Debone a roasted duck【English Subtitle 🆎】

通之廚房 於 10/03/2020 發表 收藏文章
https://youtu.be/nyAG_EI1k4M

詳盡解釋如何幫燒鴨或燒鵝,去骨拆肉,而且分享擺碟步驟,令佢賣相又靚,食時又乾淨企理,去掉的骨可以作火鴨湯,這做法也適用於雞或鵝 火鴨湯:https://youtu.be/1u7HDsvgbyM

步驟:

1-將燒鴨剖開一半,選擇一面先處理

2-將鴨翼取走,拿去鴨肉軟骨
3-將鴨腿取走,拿去鴨腿粗骨

4-沿著胸骨推進,將肉和骨分割

5-將肉分開三類:鴨胸,鴨腿,其他部分,切件

× 重複上述步驟處理另一半燒鴨

6-先將其他部分鴨肉排上碟,再鋪上鴨腿肉,最後鋪上鴨胸

Steps: 1- Cut the roast duck in half and choose one side to process first

2- Remove the duck wings and the v-shape bone
3- Remove the duck leg and remove the leg bone

4- Separate the meat and bones from top to bottom. Start at duck breast area

5- Divide meat into three categories: duck breast, duck leg, other parts, cut into pieces

* repeat the same steps above for another half of the roasted duck

6- Put the other part of duck meat on the plate first, then top with the duck leg meat, and finally the duck breast

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