原料：
600g duck breast鴨胸肉、20g honey蜜糖、80g baby corn小白菜、80g bak choi白菜、80g baby carrot小胡蘿蔔、80g turned potatoes土豆、60g green beans青豆、6g Chinese parsley中國芫荽、10g butter牛油、80g peach桃子、salt & pepper to taste鹽和胡椒粉 適量。
調味料 :
5cl red wine vinegar 紅酒醋、20g sugar糖、3cl duck demi glaze 燒汁、2spoon soya sauce 醬油、2cl lemon juice 檸檬汁、5g roast sesame seeds 炒好的芝麻
WINE RECOMMENDATION推薦酒
Muscadet de sevre & maine, marc bredif, 1988
做法：
Make the sauce:
Cook the sugar until golden brow, deglaze with red wine vinegar add the duck demi glaze, soya sauce and little lemon juice, check the seasoning; keep aside until further use.
Prepare the duck:
Sauté the duck breast, skin facing down, with a little butter for 2-3 minutes, then coat the skin with honey and finish the process in the oven ( 280ºC, 7-8 minutes for medium).
Blanch all the vegetables and toss with butter. Season with salt and pepper.
Slice the peaches in quarters and panfry gently.
Arrange slices of duck on the bed of vegetables and cover with the sauce. Sprinkle with sesame seed.
Decorate with the peach quarters and fresh Chinese parsley.
將糖在鍋中燒成金黃色，倒入紅酒醋，然後加入燒，醬油與檸檬汁，燒開後調 味，擱在
一旁待用。
用少許牛油煎鴨胸，鴨皮向下，煎二至三分鐘。在鴨面掃上蜜糖。用局爐以攝氏280度中火烘焙7至8分鐘。
所有蔬菜去水，用牛油拌勻，加鹽與胡椒。
桃子一開四，放在平底鍋內慢慢地煎。
鴨胸片放在蔬菜面，淋上汁料，撒上炒好的芝麻。
以桃和新鮮中國芫荽作裝飾。