情人節的時候，作者煮了這個菜式後，愛人很喜歡，今天愛人要求再食，所以作者有機會為大家分享這個食譜吧。這菜式的材料及做法很簡單，大家可以在元宵節同您的愛人一起慶祝吧。
材料 (Ingredients) ：
鴨胸 (Duck Breasts ) – 2件 (2 pcs)
檸檬 (Lemon) – 半個 (half)
牛油 (Butter) – 適量 (
意大利檸檬酒 (Limoncello) – 50ml
做法 (Method) ：
1. 預熱慢煮棒至攝氏58度
Preheat your sous vide circulator at 58 Degree Celsius
2. 鴨胸先灑上鹽及黑胡椒
Marinate duck breast with salt and black pepper
3. 準備一個平底鍋，不用下油，用中火先空燒一下，把鴨胸 (皮向下)放入平底鍋煎至金黃色，再煎四週，盛起備用
Prepare a sauce pan without oil, heat the pan in medium heat, put the duck breast (skin down) and sear the skin until golden brown, the sear all over the duck breast, set aside
4. 用刨肉器小心地刨出幾條長檸檬皮
Peel some ringlets of lemon
5. 準備一個小碗，把檸檬汁及意大利檸檬酒攪勻並試味
Prepare a small bowl, squeeze lemon juice and mix with limoncello, taste it and set aside
6. 準備真空袋，把檸檬皮放在鴨胸上，放入真空袋並把調好的檸檬汁倒入袋內，然後進行真空
Put duck breast, ringlets and the lemon sauce into the bag and vacuum it.
7. 放入慢煮鍋進行慢煮2小時30分
Progress of sous vide for 2 hours 30 minutes
8. 煮好鴨胸後，先把醬汁倒出
After duck breast is cooked, pour out the sauce first
9. 準備一個小鍋，把牛油用慢火煮溶，同時間把剩餘的檸檬皮刨成蓉
Prepare a small pot, melt the butter in small heat, meanwhile, peel the rest of the lemon peel into zest
10. 把醬汁倒入小鍋內並把檸檬皮放入，煮至醬汁濃厚
Put the sauce and lemon zest into the small pot, cook until thicken or reduced in half
11. 把鴨胸再次用煎鍋煎至脆皮
Prepare a sauce pan again and seal the skin until crispy
11. 鴨胸切成片，把醬汁倒在面就完成。
Pour the cooked sauce over the duck breast and finished.
溫馨提示 ： 1. 如想整件鴨胸上碟，可在鴨皮上𠝹上十字紋, 2. 煎皮後的鴨油，可以用來煎焗紅蘿蔔及薯角作伴菜
Tips : 1. If you wanna serve your duck breast in whole, you can cut the skin in square form, 2. After sear the duck breast, the excessed oil can be used to cook carrots and potato as side dish.
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