Recipe

Ingredients:

  • 1.5kg duck

  • 1 medium cucumber, shredded

  • 1 bunch spring onions, shredded

 

Cooking Sauce:

  • 1.5 litre stock

  • 6 tbsps sugar

  • 6 slices root ginger

  • 10 tbsps soy sauce

  • 4 tbsps yellow bean paste

  • 6 tbsps dry sherry

  • 6 pieces star anise

  • ½ tsp five-spice powder

  • ¼ tsp white pepper

  • 1.2 litres vegetable oil

 

 

Duck Sauce:

  • 3 tbsps vegetable oil

  • 8 tbsps yellow bean paste

  • 3 tbsps water

  • 3 tbsps sugar

  • 1 tsp sesame oil

 

Pancakes:

  • 500g plain flour

  • 1 ½ tsps sugar

  • 1 tsp vegetable oil

  • 250ml warm water

 

 

 

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Recipe Provider

ming ai british chinese food culture 2011 p campbel but 013

Mr Campbell But

Method:

Making the Duck:

  • Cut the duck in half through the back bone and the breastbone.

  • Mix together the cooking sauce ingredients in a large saucepan and submerge the duck in the liquid.  Simmer gently for 1 ½ hours and then remove from the cooking liquid and leave to cool.

  • When ready to serve, heat the oil in a large saucepan or wok and deep-fry the duck for about 10 mins until crisp.

  • Drain well, then remove the flesh from the bones and serve with duck sauce, cucumber, spring onions and pancakes.

 

crispy duckMaking the Duck Sauce:

  • Heat the oil in a small saucepan and add the yellow bean paste.

  • Stir over low heat for 3 mins and then add 3 tbsps water and the sugar.

  • Continue stirring for another 3 mins and then add the sesame oil.  Mix all together and allow to cool.

 

Making the Pancakes:

  • Pancakes can be made ahead and frozen.  Sift the flour into a bowl and stir in the sugar and oil.  Pour in the water and stir with a wooden spoon or chopsticks.  Draw together and knead for about 5 mins until smooth.  The dough should be non-sticky.

  • Divide the dough into 20 pieces and roll each into a ball.  Brush the top of 1 ball with oil and press another ball on top.  Roll the two balls flat into 15cm circles.  Repeat until all the dough is used.

  • Heat a dry frying pan and put the pancake in.  Heat for about 20 seconds until the dough puffs up and then flip over.  Cook the other side for 20 seconds and then remove from the heat.

  • Peel the pancakes apart to form 20 pancakes.  Store under a damp tea towel until you are ready to serve.

 

To Serve:ming ai british chinese food culture 2011 p poultry 018

  • Steam the pancakes for a few mins to soften.

  • Place a pancake on a plate and spoon on a little duck sauce.

  • Add some duck and some cucumber and spring onions.  Roll up like a cigar and eat using the fingers.

菜譜

原料:

  • 鴨 1.5 公斤

  • 中等大小青瓜 1 隻(切絲)

  • 蔥 1 把(切絲)

 

醬汁:

  • 高湯 1.5 公升

  • 糖 6 湯匙

  • 姜 6 片

  • 醬油 10 湯匙

  • 磨豉醬 4 湯匙

  • 乾雪利酒 6 湯匙

  • 八角(大茴香)6 顆

  • 五香粉 ½ 茶匙

  • 白胡椒粉 ¼ 茶匙

  • 植物油 1.2 公升

 

 

鴨醬:

  • 植物油 3 湯匙

  • 磨豉醬 8 湯匙

  • 水 3 湯匙

  • 糖 3 湯匙

  • 麻油 1 茶匙

 

荷葉餅:

  • 中筋麵粉 500 克

  • 糖 1 ½ 茶匙

  • 植物油 1 茶匙

  • 暖水 250 毫升

 

 

 

ming ai british chinese food culture 2011 p poultry 011

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菜譜提供者

ming ai british chinese food culture 2011 p campbel but 013

畢金寶先生

做法:

鴨:

  • 將鴨沿著脊骨和胸骨切成兩半。

  • 把製作醬汁的材料放在大的湯鍋裏混合,將鴨浸在醬汁裏。用慢火煨 1 ½ 小時後,將鴨取出放涼。

  • 上桌前,用大的湯鍋或鑊熱油,將鴨炸大約 10 分鐘直至變脆。

  • 瀝幹油份,將鴨肉從骨架上取下,與鴨醬、青瓜、蔥與荷葉餅一同食用。

 

crispy duck製作鴨醬:

  • 用小的湯鍋熱油,加入磨豉醬。

  • 慢火加熱,攪拌 3 分鐘後加 3 湯匙水及糖。

  • 再攪拌 3 分鐘,加麻油。拌勻後放涼。

  

 

製作荷葉餅:

  • 荷葉餅可提前製作及冷凍。麵粉過篩,加糖和油攪拌後再加水,用木勺或筷子攪拌。揉麵約 5 分鐘直至麵團變得光滑為止。揉好的麵團應該是不粘手的。

  • 將麵團分成 20 份,每一份揉成球狀。在 1 個小麵團上刷油,再將另 1 個小麵團按上去,然後把它們擀成直徑 15 釐米的圓形麵皮。餘下的小麵團也如此一一處理。

  • 乾燥的煎鍋加熱後放進麵皮,烘大約 20 秒直至麵皮膨脹隆起,翻面再烘 20 秒即可。

  • 將烘好的荷葉餅每塊撕成兩片,共得 20 片。以濕毛巾覆蓋保存至上桌。

 

ming ai british chinese food culture 2011 p poultry 018上桌:

  • 將荷葉餅蒸幾分鐘,使之變軟。

  • 放 1 片荷葉餅在碟上,用小勺塗上一點鴨醬。

  • 加適量鴨肉、青瓜絲和蔥絲,卷成雪茄狀,即可用手抓著食用。