Duck meat garlic butter roast

Ingredients

1 tablespoon = 15 ml; 1 teaspoon = 5 ml. A bowl of rice is a serving measure, not a standardized cup.

How to cook

1. duck prepares lean meat 200g for stir-fry and cuts it to a length of 3 cm and a thickness of 5 mm. Separately use knives and cutting boards for raw meat and other ingredients.
2. Slice garlic thinly and cut butter into small pieces.
3. Heat cooking oil in a pan, cook garlic on low heat for 1 minutes, then set aside for a moment.
4. Spread the duck in a pan without overlapping and cook thoroughly over medium heat, turning it. Use a food thermometer to check that the meat reaches at least 74°C internally. Do not judge doneness by time alone.
5. Use a food thermometer to check that the center of the meat reaches at least 74°C. Do not judge doneness by time alone.
6. Reduce to low heat, add butter, cooked garlic, and salt, and coat evenly for 1 minutes. Turn off the heat and sprinkle Lemon Juice on top.

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