Aromatic & Crispy Duck 香酥鴨

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

Recipe Provider

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.

Making 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:

• 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.

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

菜譜提供者

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。