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鸭胸表面用刀划出棱形划痕。低温翻炒鸭胸至表皮酥脆金黄。翻面,加入精盐和胡椒,再次翻炒。直到鸭胸肉内部变成淡粉红色。把鸭胸取出后保温。大蒜去皮,在之前的煎锅中炒鸭胸。用叉子压碎大蒜,加入香醋。倒入覆盆子果酱或者加糖的新鲜的树莓,搅拌均匀,加精盐和大量胡椒粉。鸭胸切成片。鸭胸配上酱汁,撒上薄荷叶即可食用。\n