樱桃波特酱胡椒鸭胸肉|烧烤
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2018年8月10日更新
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装备有cherry-port酱毫无疑问，我想用它来搭配烤鸭胸肉。从去年开始，当我烤鸭子酥脆的外皮和薄薄的脂肪层，我一直在等着做更多。
但这并非易事。持续不断的燃烧脂肪意味着没完没了的爆发。把乳房从危险的地方移开以避免灼伤需要高度警惕。烤一两个乳房没有问题，但这次要烤四个乳房就有点头疼了。
我可能会在这里或那里让一块鸭皮烧焦，但由于鸭皮厚厚的胡椒味和上面一勺甜而酸的樱桃波特酱，我甚至没有注意到最后的结果。当多汁的鸭肉与浓郁的果味酱汁混合在一起，成为一道丰富而温暖的组合，这是一道适合冬天开始的菜肴。
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