![](https://www.cook72.com/wp-content/uploads/2018/10/11934484_10153658472139756_7474890211486941081_o.jpg)
油封鴨腿
![油封鴨腿](https://www.cook72.com/wp-content/uploads/2018/10/11934484_10153658472139756_7474890211486941081_o-1280x893.jpg)
油封鴨腿SV 70C x 14hrs,再220C焗到脆皮,配煙猪腩焗牛油豆,皮脆肉嫩少許肉汁。
![icon_alarm](https://www.cook72.com/wp-content/uploads/2018/10/icon_alarm-35x38.png)
960分
![icon_portion](https://www.cook72.com/wp-content/uploads/2018/10/icon_portion-44x37.png)
2人
![icon_myfavorite_s](https://www.cook72.com/wp-content/uploads/2018/10/icon_myfavorite_s-42x38.png)
100+
主要食材
鴨腿
2
隻
紅蔥鵝油
3
大匙
1
70 ℃ / 840分鐘
紅蔥鵝油與鴨腿ㄧ起入袋 能醃上ㄧ天最好,再Sous Vide 舒肥設定70度14小時,完成後取出。
![11222821_10153658472329756_773156650737278256_o](https://www.cook72.com/wp-content/uploads/2018/10/11222821_10153658472329756_773156650737278256_o-1280x897.jpg)
舒肥
2
220 ℃
舒肥好後取出,皮風乾ㄧ下.改用焗烤爐,預熱到220c,烤脆皮即可 設定100度180分鐘,搭配煙猪腩焗牛油豆,皮脆肉嫩少許肉汁。
![11224732_10153658472224756_6695707623128874288_o](https://www.cook72.com/wp-content/uploads/2018/10/11224732_10153658472224756_6695707623128874288_o-1280x789.jpg)
焗烤
來自香港的舒肥料理專家,內容均為香港人愛吃得食材,運用sous vide 舒肥手法,重新賦予新的生命,在口感上完全是不同的完美體驗.在居家料理上,料理難度大大大,徹底地降低
100+