Crispy Duck Breast with Roasted Vegetables

Who says clean food only needs chicken breasts? Let's turn it into a crispy, soft, juicy duck breasts, served with baked sweet potatoes and colorful vegetables, protein, fiber and carbohydrates in one dish. 💚

🍽️ raw materials

- 1 piece of leather duck chest

- It's a sweet, small head. 🍠

- 5-6 heads of sprouts

- 4-5 asparagus trees

- 3-4 cherry tomatoes 🍅

- Salad as you like. 🥬

- Sea salt

- Black pepper

- A little olive oil (for baking vegetables)

👩🏻‍🍳 How to do

1️⃣ Prepare Duck Chest - Dry the duck chest blotting paper, then the leather chevrons are gingham. Be careful not to deepen the knife to the meat.

2️⃣ Marinate with sea salt - sprinkle sea salt all over the duck chest. Set aside for about 10 minutes.

3️⃣ Duck chest gives crisp leather - Place the duck chest into the pan with the leather side down. Use a soft light, gently zhi until the fat is off and the leather is yellow, gold crisp.

4️⃣, invert to ripen - turn the meat side down the jii, continue to achieve the desired level of ripeness. Then rest the meat before slicing it into fit pieces.

5️⃣ Bake It Sweet and Cauliflower - Slice It Sweet into Fit Pieces, Slice It in Half Cauliflower, Mix Olive Oil, Salt, and Pepper a Little, and Import Oven at 200 ° C for 20-25 Minutes or Until Softly Ripe

6️⃣ Ready To Serve Dish - Double Sliced Duck Chest Paste with Baked Sweet Potato, Cauliflower, Cooked Asparagus, Sherri Tomatoes and Fresh Salad Vegetable

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