Smoked Duck Breast with Cheese & Balsamic Glaze ｜芝士釀煙鴨胸配意大利陳醋汁
This dish takes smoked duck breast to the next level — pan-seared until the skin turns crispy, stuffed with melting cheese, and finished with a drizzle of balsamic glaze and black pepper. Rich, smoky, and savory, it pairs beautifully with a glass of Pinot Noir, especially those from California or Chile.這道料理以煙鴨胸為主角，先將鴨皮煎至金黃酥脆，再夾入芝士加熱至微微融化，最後灑上黑胡椒與意大利陳醋汁提味。油香濃郁、口感豐腴，最適合搭配一杯黑皮諾紅酒享用。
Ingredients
- 2 pcs Smoked duck breast 煙鴨胸
- 2 pcs Cheese slices 芝士片
- 適量 Freshly ground black pepper 黑胡椒碎 to taste
- 適量 Balsamic Glaze 意大利陳醋汁
Instructions
- Score the duck skin lightly with a sharp knife. Slice the duck breast lengthwise (butterfly cut) and open it up.
- Place a slice of cheese inside and fold the duck breast back.
- Heat a non-stick pan over medium heat. Place the duck skin-side down to render the fat and crisp up the skin.
- Flip and sear the other side until golden brown. Cook until the cheese begins to melt.
- Sprinkle with freshly ground black pepper and drizzle with balsamic glaze. Serve hot.
- 用刀在鴨皮上輕輕劃幾刀，再將鴨胸橫切剖開（butterfly-cut）。
- 在鴨胸內夾入一片芝士，合上。
- 燒熱易潔鑊，以中火將鴨皮朝下煎香，逼出油脂並煎至鴨皮金黃酥脆。
- 翻面將另一邊煎香至金黃，直至芝士微微融化。
- 撒上黑胡椒碎，澆上意大利陳醋汁，趁熱享用。
Notes
Wine Pairing 建議～
Best enjoyed with Pinot Noir (黑皮諾) — the light tannins and cherry-like fruitiness balance the richness of the duck and cheese, cutting through the fat while enhancing flavor harmony. 試過眾多不同萄葡品種，發現黑皮諾 Pinot Noir 和鴨胸最匹配。 其中新世界加州所出產的黑皮諾和它更是天作之合。 單寧細致、 Body 較輕，入口有芬芳濃郁的黑果、櫻桃香氣，果味甜美，又有少許果酸，不會蓋過煙鴨胸的肉味，又能夠解油去膩和平衡芝士的風味，相得益彰。
Best enjoyed with Pinot Noir (黑皮諾) — the light tannins and cherry-like fruitiness balance the richness of the duck and cheese, cutting through the fat while enhancing flavor harmony. 試過眾多不同萄葡品種，發現黑皮諾 Pinot Noir 和鴨胸最匹配。 其中新世界加州所出產的黑皮諾和它更是天作之合。 單寧細致、 Body 較輕，入口有芬芳濃郁的黑果、櫻桃香氣，果味甜美，又有少許果酸，不會蓋過煙鴨胸的肉味，又能夠解油去膩和平衡芝士的風味，相得益彰。