鴨肉用英語(yǔ)怎么說(shuō) 鴨肉的英語(yǔ)例句

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　　鴨是為餐桌上的上乘肴饌，也是人們進(jìn)補(bǔ)的優(yōu)良食品。你知道鴨肉用英語(yǔ)怎么說(shuō)嗎?下面跟著有考網(wǎng)小編一起來(lái)學(xué)習(xí)鴨肉的英語(yǔ)知識(shí)吧。

　　鴨肉的英語(yǔ)說(shuō)法

　　duck

　　Duck meat

　　鴨肉相關(guān)英語(yǔ)表達(dá)

　　鹽鹵鴨肉 marinated duck meat

　　鴨肉制品 duck meat products

　　鴨肉保鮮 Duck meat preservation

　　鴨肉香腸 duck sausage

　　鴨肉干 dried duck meat

　　鴨肉的英語(yǔ)例句

　　1. Drizzle the remaining dressing over the duck and salad.

　　將剩下的調(diào)料淋在鴨肉和色拉上。

　　2. I had some fish, beef, duck, jiaozi and a dish of sweet soup.

　　我吃了些魚(yú) 、 牛肉 、 鴨肉 、 餃子,也喝了一盤(pán)甜湯.

　　3. The virus has been detected in processed poultry ( frozen duck meat ).

　　在處理過(guò)的家禽產(chǎn)品 ( 凍鴨肉 ) 內(nèi)檢測(cè)到過(guò)該病毒.

　　4. Press the duck breast to check how it is cooking.

　　用鏟子壓鴨肉,看是不是煎到了你所期望的程度.

　　5. Once cooked, remove from the pan and allow the duck to rest.

　　煎好后, 將鴨肉移出鍋,靜置.

　　6. Duck in the ammonia extract more than meat, the delicious duck.

　　鴨肉中含氨浸出物比畜肉多, 所以鴨肉味美.

　　7. He larded the duck with pig fat to make it tasty.

　　他給鴨肉加了點(diǎn)豬油使它美味可口.

　　8. Which one do you like to eat, chicken or duck?

　　雞肉和鴨肉中你喜歡吃哪一種?

　　9. Food: An excellent accompaniment to duck veal lamb and all red meats.

　　食物搭配: 與鴨肉,小牛肉,小羊肉,以及所有的紅肉相搭配,風(fēng)味更佳.

　　10. We mainly export frozen cooked chicken and duck products and Hongkong, etc.

　　我公司主要出口冷凍的雞鴨肉熟制品.

　　11. This duck is not quite to my taste.

　　這鴨肉不合我的胃口.

　　12. Continue to turn the duck over whilst cooking.

　　繼續(xù)煎鴨肉,不斷翻動(dòng)梨.

　　13. Try some of this duck.

　　嘗點(diǎn)這鴨肉.

　　14. We had duck for dinner.

　　我們正餐吃鴨肉.

　　15. My favorite is the taro stem and duck.

　　而我最喜歡的就是秘制芋頭莖釀鴨肉.

　　關(guān)于鴨肉的烹飪英語(yǔ)閱讀

　　James Sommerin"s duck breast recipe combines thediverse flavours of sweet potato, beetroot andlavender to create a spectacular duck dish which isboth surprising and masterful.

　　詹姆斯·索美爾的鴨胸配方結(jié)合了不同口味的紅薯、甜菜根和薰衣草，烹制出了令人驚訝的大師級(jí)烤鴨。

　　Combine the Szechuan pepper, coriander, cumin andfennel in a dry pan on a medium heat and toast for5 minutes. Place the spices into a mortar andpestle and roughly crush. Combine with thelavender and mix well. Set aside until required.

　　先將四川辣椒、胡荽、孜然和茴香混在一起，放入干鍋用中火烤5分鐘。再將香料放入研缽和杵缽中大致磨碎。后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. Thisshould be done while the beetroot are roasting.

　　將烤箱預(yù)熱至190度，用錫紙將甜菜根覆蓋上并將它們放進(jìn)烤箱直到變軟，大約需要30-45分鐘。之后使它們冷卻，趁小刀還有一點(diǎn)余熱時(shí)將它們切成大塊，放入切好的甜土豆，輕輕地加入鹽并淋上橄欖油。放入烤箱中的烤盤(pán)內(nèi)，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(shí)候完成。

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

　　將鴨子放在平底鍋中間的高溫位置，并在鴨子身上均勻地撒上鹽，把整個(gè)胸部的皮向內(nèi)放入干鍋?zhàn)屩韭鞒?。等到脂肪流干后，確保鍋中多余的脂肪都朝向自己的方向傾斜，再用勺子盛出來(lái)。烹飪6分鐘后，將鴨子翻過(guò)來(lái)繼續(xù)烹飪4分鐘。在烤箱中用220度的溫度公考2分鐘即可。最后，將鴨子從烤箱中拿出并靜置5到7分鐘。

　　When the duck has finished resting, place the breasts flesh side down into the spice mix. Heata second pan over a medium to high heat. Add the butter and once it begins to foam add theroast beetroot and sweet potato. As soon as the vegetables are heated through, season withsalt 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 untilit reduces down to a sticky glaze. Remove from the pan, slice and serve on a bed of the roastroot vegetables.

　　當(dāng)鴨肉靜置好后，將肉放入調(diào)好的香料中，在鍋的中間高溫加熱幾秒。加入黃油，一旦開(kāi)始起泡沫之后加入烤過(guò)的甜菜根和土豆。等到蔬菜充分加熱后，加入鹽并將鍋從高火上移開(kāi)。一旦鴨肉靜置完畢，將其重新回鍋，肉朝下將香料烤干。一分鐘之后，加入楓糖漿并烹飪鴨肉，直到它變得粘性光滑。出鍋，切片，最后放入烤好的蔬菜根。