Smoked duck breast spinach angel hair Recipe 乌龙醺鸭波菜细意粉食谱

To prepare spinach angel hair / 波菜细意粉做法:
1. Puree spinach leaves with egg in a blender.
把菠菜叶和鸡蛋一起研磨成泥。

2. Place bread flour in a mixing bowl, make a well and add in spinach puree. Knead into a smooth dough. Rest for 30min¬utes.
把菠菜泥加入挖井的面包粉里，搓成滑面团，然后醒30分钟。

3. Flatten the dough and shaped into angel hair by using pasta machine.
把面团擀平，以制面机绞成细意粉。

4. Cook angel hair in boiling salted water with 15gm olive oil. Refresh in ice water once angel hair is al- dente.
用加了盐和15克橄榄油煮开的水把意粉川烫至熟后浸泡在冰水里。

5. Drain and toss with extra olive oil, keep aside for later used.
滴干面条后以少许橄榄油拌均。

To prepare the smoked duck / 醺鸭做法:
1. Combine nitrite salt, oolong tea and brown sugar in a con¬tainer. Soak duck breast in brine overnight. (pic 1)
把卤水材料混合后放入鸭肉，浸泡隔夜。（图1）

2. Remove duck breast from the brine, pat dry and steamed for 10mins. (pic 2)
把鸭肉从卤水取出后，抹干，然后蒸10分钟。（图2）

3. Line wok with aluminium foil topped with smoke agent such as tea leaves, sugar and rice; add a little water to moisten them. Heat them till smoky.
用铝箔铺锅底，然后放入醺料，开火煮至出烟。

4. Place a rack in the wok and arrange the steamed duck breast. Cover with aluminium foil. Let it smoked for 5-8min¬utes. Remove from heat and allow cooling. Allow 10minutes resting before slicing. (pic 3)
把鸭肉放上架子，加盖，醺5-8分钟即熄火，然后留在锅里冷却10分钟后才切片。（图3）

To serve / 吃法:
1. Sautéed garlic and oregano with olive oil in a pan.
用橄榄油把蒜茸和干奥立岗香草炒香。

2. Add in spinach angel hair and season to taste with salt and black papper crushed.
加入菠菜细意粉、盐和黑胡椒碎炒均。

3. Tossed in sliced smoked duck. Served hot with parmesan cheese. (pic 4)
加入醺鸭肉片，炒均后撒上芝士茸即可。（图4）