Friday, 19 June 2015

香酥鸭 Crispy Aromatic duck
















参考Video

材料:
全鸭 (我做小份的,用2个鸭腿)

香料:
五香粉 3/4茶匙
盐 1茶匙半
八角 3粒
肉桂 2支
丁香 5粒
姜 3片 厚的
青葱 2棵
花椒 15粒
花雕酒 /白酒 100ml

配料:
青瓜丝
青葱丝
李锦记海鲜酱
烤鸭饼皮 Pancake 

做法:

1. 把鸭子放在碗内,抹上五香粉和盐,铺上所有的香料。包上保鲜膜,浸渍腌制4-6小时或隔夜。
2. 取出鸭子,然后鸭子连同香料一同放在蒸炉上,蒸3个小时。待凉
(记得每20-30分钟加水,以防干锅。蒸好的汤汁可以留作上汤煲汤)
3. 待鸭子完全凉却,大火炸至金黄即可。
4. 把鸭子拔丝,然后切配料青瓜丝、大蒜,配上薄饼皮、海鲜酱或酸梅酱,即可。







我做滴》》》》》》》》》》》》》》》
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食谱2:
Sorted Food Video & 食谱



Method

1. Sprinkle the duck with the salt and leave for 15 to 30 minutes. This will bring all the moisture out of the skin and will make it extra crispy at the end.

2. Preheat your oven to 150 °C
3. Using some kitchen towel pat the moisture off the duck.
4. In a large ovenproof casserole dish, add the duck, five spice, ginger, orange, cinnamon, star anise, chillies and duck fat.
5. Cover and cook for 2 1/2 hours in the preheated oven.
6. Cut the cucumber and spring onions into strips to fit in your pancakes.
7. Take the duck out of the fat, and place on a baking tray, turn your oven up to as high as you can, and 'fry' skin side down for about 5 minutes, to crisp the skin.
8. Shred the duck with a fork. Serve with your pancakes, cucumber, spring onions and hoisin sauce.

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