陈皮鸭 Dried Tangerine Duck

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【材料】
水鸭一只、黑酱油1汤匙
【塞料】
A:姜、葱各50克
B: 陈皮30克、桂皮5克、八角5克
【涂料】混合
麦牙糖 1汤匙(以少许热水溶化)、醋1汤匙
【调味料】混合
黑酱油1汤匙、酱油1汤匙、冰糖1汤匙、盐1⁄2茶匙
【做法】
1. 鸭子洗干净,把塞料A塞入鸭肚子里。
2. 取大锅加水和调味料用大火煮开,放入鸭子,然后转小火,反复取出放入浸泡三次,让鸭肉收得更紧。(图1)
3. 用布擦干鸭子的水份,用黑酱油擦匀鸭身一遍上色。(图2)
4. 然后将鸭子吊着吹干1个小时,边吹边擦涂料。(图3)
5. 鸭子吹干之后,起油锅,小火把鸭子煎至金黄色取出。
6. 用塞料B塞入鸭肚子,上蒸笼蒸1小时30分钟即可切件上桌享用。(图4)

【Ingredients】
1 whole duck, 1 tbsp dark soy sauce
【Stuffing】
A:50g each of ginger & spring onion
B:30g dried tangerine, 5g cinnamon, 5g star anise
【Graze】
1 tbsp maltose (diluted with some hot water), 1 tbsp vinegar
【Seasoning】combined
1 tbsp dark soy sauce, 1 tbsp soy sauce, 1 tbsp rock sugar, 1⁄2 tsp salt
【Method】
1. Wash duck and fill with stuffing A.
2. Heat a pot of water, add seasoning, once boiled, turn to low heat, put in duck and blanch for a short
while; repeat steps for 3 times to firm up the flesh of duck.(pic 1)
3. Pat dry the duck with cloth and then brush with dark soy sauce.(pic 2)
4. Hang up the duck and wind dry for 1 hour, brush graze on the whole duck a few times in interval. (pic 3)
5. Then sear the duck with hot oil in low heat until golden brown.
6. Fill stuffing 2 into duck’s abdomen; and then steam for 1 hour 30 minutes. Chop into bite size to serve.(pic 4)