2023年12月17日发(作者：)

北京烤鸭

主料：鸭子

Main ingredients:duck

辅料：麦芽糖

Accessories:maltose

调料：米醋与老抽,食盐、八角茴香、桔皮、姜、桂皮、花椒以及丁香

Seasonings:rice vinegar

and dark soy sauce,salt,

star anise, orange peel,

ginger, cinnamon,

szechuan pepper and a

couple of cloves

制作过程 production

process

1. ？Trim the legs and

wings of your duck back

to the first joint.

Remove any fat from the

cavity and check for

any remaining feather

stubs. Slide your

fingers under the skin

and loosen all over 1.从鸭腿的第一个关节处断去鸭脚和翅膀，检查鸭毛是否煺干净 ，取出内脏。

然后进行涮膛，把鸭腔、鸭颈、鸭嘴洗涮干净，将回头肠及腔内的软组织取出，？用手指滤鸭皮，使其无血污。

2. String your duck

onto whatever hanging

device you prefer and

then bring a large pot

of water to the boil.

Add 150g white vinegar

then take off the boil

and plunge the duck in

for 10 seconds. Hang

the duck back up and

allow it to cool for a

minute or two. Repeat

this process five times

2.用线把鸭身串好，将其吊挂，然后将一大锅水烧沸。添加150克白醋，用沸水浇烫鸭身10秒钟。

将鸭身重新吊挂，待其冷却一、两分钟后，重复刚才的步骤5次。

3. Grind 5g each of

salt, star anise,

orange peel, ginger,

cinnamon, szechuan

pepper and a couple of

cloves and use to

powder the cavity of

the duck 3.取食盐、八角茴香、桔皮、姜、桂皮、花椒以及丁香各5克，磨碎，将其填入鸭腔。

4. Either hang the duck

in the blast from a fan

or leave it uncovered

overnight on a rack in

the fridge. This will

dry the skin 4.将已烫皮

的鸭子挂在通风处，既可将其悬挂在风扇可以吹到的地方，也可放在冰箱物架上，无需遮盖。这样可将鸭皮风干。

e is the secret

ingredient available

from Chinese groceries.

It's about a quarter as

sweet as sugar syrup

but has the consistency

and adhering power of

epoxy glue and

caramelises beautifully

5.麦芽糖是一种秘密配料，可在食品店购得。其甜度是糖浆的1/4,但含有稠度与粘度较好的环氧胶，用麦芽糖上色可使鸭身色泽鲜 美。

6. Melt 200g of maltose

in a pan with a little

boiling water and stir

in 50g each of rice

vinegar and dark soy

sauce 6.在平底锅中倒一点沸水，溶解200克麦芽糖，加米醋与老抽各50克。

7. Paint a layer of the

glaze onto the duck's

skin and allow to dry

in the air from the fan.

Repeat the process

until you've built up a

substantial, toffee-like coating .7.用糖水给鸭皮打上一层色，用风扇吹干。重复这一步骤，直到鸭身定型，皮肤成中褐色再停止。

8. Again, this can be

done in the fridge 8.然后将鸭子重放入冰箱保存。

9. Put some boiling

water in the bottom of

the roasting tin and

place the duck in a

200C oven, immediately

turning the temperature

down to 160C. Avoid the

temptation to peek for

at least the first 10

minutes 9.在烤制容器里放一些沸水，把鸭子放进

200°C的烤箱，立即将温度调至160°C。避免在10分钟内开箱查看。

10. After an hour and a

half the duck should be

perfect. Allow to cool

for a little to settle

the juices and let the

glaze harder. If you

want to shred your duck

meat, restaurant style,

allow it to cool

completely, refrigerate

overnight and then

reheat in a slow heat

oven before shredding

with forks .10.一个半小时之后，鸭子就该熟了。冷却几分钟，淋上香油，增加光亮。如果您想尝试饭店的食用方法，将鸭肉切片，那就让其完全冷却，冷 藏一夜，再用文火烘箱加热，然后用叉享用。

11. If you want to be a

little more authentic -

and trust me this

version is worth it -

serve thin shavings of

skin and fat with just

the smallest amounts of

meat, along with

pancakes, plum sauce

and spring onions. Save

the rest for a stir-fry

course later .11.如果您想享用更正宗的北京烤鸭，相信我，这个方法保准可靠，趁热将鸭片皮、少量鸭肉，伴以京葱、青瓜、甜面酱及薄饼同食。