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星期二, 12月 16, 2008

香草焗鴨

噚晚試焗香草鴨配香橙汁

鴨先用香草醃約2個鐘,先煎再入350度焗至鴨肉175度


第一次買鴨,都 OK 喎...一啲都唔硬,重好 juicy...正

1 則留言:

匿名 說...

I think you need to create a new blog - Purple Chef!! You are cooking up so many delicious-looking foods!! I wish I could try them all!!