用料:

鵝大腿兩隻;
鵝油一公升;

墨角蘭 ;
香葉;
百香果;
鹽 ;
黑胡椒粉。

 

  1. 將鵝腿洗淨,用廚房紙巾吸幹多餘水份,並列擺放在烤盤裡,  表面灑上墨角蘭,鹽及黑胡椒粉。
  2. 放入香葉和百香果,把鵝油倒入,直到原料完全被覆蓋住。將鵝腿在低溫度下 烤至軟化。
  3. 將腿肉從脂肪拿出來,用廚房紙巾晾擦乾,並在煎鍋裡略煎,直到表皮變成金黃色。與蒸菜搭配食用風味更好。

This website has been prepared for the purpose of the program which was financed in 2016-2019 from the European Union and the Republic of Poland, as well as from the Poultry Meat Promotion Fund.