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Cognac Duck Breast with Capsicum Salsa (Aok Ped Connac with Prik Wan Yang)

        By: Chef Pong  

Cognac Duck Breast with Capsicum Salsa Aok Ped Connac with Prik Wan Yang อกเป็ดคอนยัคกับพริกหวานย่าง

Recipe Detail :

Cognac Duck Breast with Capsicum Salsa (Aok Ped Connac with Prik Wan Yang) - Smoked duck breast is a great mixture to have at home. Because you can keep it longer. Serve this dish with grilled bell pepper salad, plus the flavor and aroma of the cognac will make this dish more delicious.

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Cognac Duck Breast with Capsicum Salsa (Aok Ped Connac with Prik Wan Yang) - Smoked duck breast is a great mixture to have at home. Because you can keep it longer. Serve this dish with grilled bell pepper salad, plus the flavor and aroma of the cognac will make this dish more delicious.

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For 1-2 person
Cooking time : 15 minutes

1. 1 Roasted Duck Breast
2. 1 handful Alfafa salad
3. 1 Tsp. Caviar
4. 1 piece Lemon
5. 1 handful Paprika
6. 1 Shot Cognac 
7. 1 cup Grilled bell pepper

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1. Heat the pan. Then roast duck skin until fat melt. Roast until get beautiful color on both side. Add cognac and set aside.
2. Cut bell pepper into piece. Season with salt, pepper and lemon. Or you can add a bit cognac.
3. Add salsa and slice duck into piece on the dish. Decorate with caviar, paprika, alfafa salad and ready to eat.
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    Cognac Duck Breast with Capsicum Salsa (Aok Ped Connac with Prik Wan Yang)




    Cognac Duck Breast with Capsicum Salsa (Aok Ped Connac with Prik Wan Yang) - Smoked duck breast is a great mixture to have at home. Because you can keep it longer. Serve this dish with grilled bell pepper salad, plus the flavor and aroma of the cognac will make this dish more delicious.

    Ingredient of Cognac Duck Breast with Capsicum Salsa (Aok Ped Connac with Prik Wan Yang)

    1. 1 Roasted Duck Breast
    2. 1 handful Alfafa salad
    3. 1 Tsp. Caviar
    4. 1 piece Lemon
    5. 1 handful Paprika
    6. 1 Shot Cognac
    7. 1 cup Grilled bell pepper

    How to Cook Cognac Duck Breast with Capsicum Salsa (Aok Ped Connac with Prik Wan Yang)

    1. Heat the pan. Then roast duck skin until fat melt. Roast until get beautiful color on both side. Add cognac and set aside.
    2. Cut bell pepper into piece. Season with salt, pepper and lemon. Or you can add a bit cognac.
    3. Add salsa and slice duck into piece on the dish. Decorate with caviar, paprika, alfafa salad and ready to eat.

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    Post Date     22/05/2013 เวลา 09:58:35 ( 3290 Day ago.)
    Edit Date      22/05/2013 เวลา 10:06:13 ( 3290 Day ago.)

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