1-  鴨胸烹調15分鐘前洗淨, 用廚房紙包實吸乾所有水份, 同時將蝦如上圖般開邊(別切斷)
     Rinse and clean the duck breast 15 minutes before cooking.  Wrap it with the paper towel to dry it well.  Slice the shrimps in half like the image above (Do not cut all the way through the shrimps).

2-  蒜蓉蝦調味料攪勻, 將蝦放於焗盤上, 平均舖滿每隻蝦上, 用手輕輕壓實, 焗爐攝氏200度預熱, 同時, 將鴨胸的皮上輕輕戒幾刀(但別切得太深), 用鴨胸調味料醃好備用
     Put the shrimps on the baking rack.  Mix the shrimps seasoning and top it evenly on each shrimp.  Press it gently.  Pre-heat the oven with 200 Celsius.  Meanwhile, cut incisions through the skin in a checkerboard pattern. marinade the breast with the duck breast seasoning.  

3-  將蝦放入焗爐焗20-25分鐘, 同時, 將易潔鑊用中猛火加熱, 將鴨胸皮的部份先煎2分鐘, 倒走所有滲出的鴨油, 再煎2-3分鐘
     Bake the shrimp in the oven for 20-25 minutes.  Pre-heat the non sticky pan over medium to high heat.  Brown the breast skin for 2 minutes.  Remove the fat from the pan.  Sear for an additional of 2 to 3 minutes.

4-  轉中慢火, 反轉鴨胸, 蓋上錫紙, 讓它煎7-8分鐘或肉中心達63攝氏, 取出用錫紙包實待5分鐘, 將蝦取出上碟, 將鴨胸厚切上碟, 鑊倒去所有油, 用中火倒入汁料, 煮至汁料收至50毫升, 將鴨胸厚切上碟, 再淋汁上鴨胸即可
     Turn the medium-low heat.  Turn the breast once.  Cover with aluminum paper and cook 7-8 minutes or until internal temperature reach 63 Celsius.  Wrap the duck with the aluminum paper.  Let it stand 5 minutes.  Remove the shrimps from oven and put it on the dish.  Drain all the fat from the pan.  Add the sauce mixture and let it simmer over medium heat until it reduces to 50 ml.  Slice the duck and dish it up.  Pour the sauce over.  Serve it in hot.