五香鴨胸製作方法

James Sommerin's duck breast recipe combines the diverse flavours of sweet potato, beetroot and lavender to create a spectacular duck dish which is both surprising and masterful.

詹姆斯·索美爾的鴨胸配方結合了不同口味的紅薯、甜菜根和薰衣草，烹製出了令人驚訝的大師級烤鴨。

Combine the Szechuan pepper, coriander, cumin and fennel in a dry pan on a medium heat and toast for 5 minutes. Place the spices into a mortar and pestle and roughly crush. Combine with the lavender and mix well. Set aside until required.

先將四川辣椒、胡荽、孜然和茴香混在一起，放入幹鍋用中火烤5分鐘。再將香料放入研鉢和杵鉢中大致磨碎。後加入薰衣草混合均勻，放置一邊等待使用。

Preheat the oven to 190?C. Cover the beetroot with foil and place in the oven until tender, approximately 30-45min. Allow to cool, the peel with a small knife while still slightly warm. Cut into large cubes. Dice the sweet potato and lightly season with salt and coat with olive oil. Place on a baking tray and into the oven, cook until tender, approximately 40 minutes. This should be done while the beetroot are roasting.

將烤箱預熱至190度，用錫紙將甜菜根覆蓋上並將它們放進烤箱直到變軟，大約需要30-45分鐘。之後使它們冷卻，趁小刀還有一點餘熱時將它們切成大塊，放入切好的甜土豆，輕輕地加入鹽並淋上橄欖油。放入烤箱中的烤盤內，烘烤直至變軟，大約需要40分鐘。這些工作要在甜菜根被烘烤的時候完成。

For the duck, place a large pan on a medium to high heat and season the breasts evenly with salt. Place each breast skin side down into the dry pan and slowly render down the fat. As the fat is released from the breast be sure to remove any excess from the pan by tilting it towards you and taking out with a spoon. Cook for 6 minutes and then turn and continue to cook for a further 4 minutes. Finish in the oven for 2 minutes at 220?C/gas mark 6. Remove from the oven and allow to rest for 5-7 minutes.

將鴨子放在平底鍋中間的高溫位置，並在鴨子身上均勻地撒上鹽，把整個胸部的皮向內放入幹鍋讓脂肪慢慢流出。等到脂肪流乾後，確保鍋中多餘的脂肪都朝向自己的方向傾斜，再用勺子盛出來。烹飪6分鐘後，將鴨子翻過來繼續烹飪4分鐘。在烤箱中用220度的溫度公考2分鐘即可。最後，將鴨子從烤箱中拿出並靜置5到7分鐘。

When the duck has finished resting, place the breasts flesh side down into the spice mix. Heat a second pan over a medium to high heat. Add the butter and once it begins to foam add the roast beetroot and sweet potato. As soon as the vegetables are heated through, season with salt and remove the pan from the heat. Once the duck has finished resting, return to the pan, flesh side down to sear the spices. After 1 minute, add the maple syrup and coat the duck until it reduces down to a sticky glaze. Remove from the pan, slice and serve on a bed of the roast root vegetables.

當鴨肉靜置好後，將肉放入調好的香料中，在鍋的中間高溫加熱幾秒。加入黃油，一旦開始起泡沫之後加入烤過的甜菜根和土豆。等到蔬菜充分加熱後，加入鹽並將鍋從高火上移開。一旦鴨肉靜置完畢，將其重新回鍋，肉朝下將香料烤乾。一分鐘之後，加入楓糖漿並烹飪鴨肉，直到它變得粘性光滑。出鍋，切片，最後放入烤好的蔬菜根。