Peking Duck 片皮鸭
- Preparation time: 6 hours at least or overnight 准备时间:至少6小时
- Cooking time: 1.5 hours 烹饪时间:1.5 小时
- Difficulty Level: **** 难度:****
Description
Ingredients
- 2 kg duck 2公斤的鸭子
- 2 tablespoons honey 2汤匙蜂蜜
- 125 ml (1/2 cup) hoisin sauce 125毫升海鲜酱(这里用的是李锦记海鲜酱)
- 12 Mandarin pancakes (for two people) 12 个面饼 (2个人的分量)
- 12 spring onions (scallions), shredded 12 根葱,只取葱白部分切条
- 1 cucumber, shredded 1个黄瓜,切条
How to Cook
- Rinse the duck, drain, and remove any fat from the cavity opening and around the neck. Cut off and discard the parson's nose. Plunge the duck into a pot of boiling water for 2-3 minutes to tighten the skin. Remove and drain, then dry thoroughly. 洗干净鸭子,擦干,把鸭屁股和周围的肥肉取出。把鸭子浸入开水中2-3分钟,这个步骤是为了把皮弄紧使之后烤的过程中皮香脆。 取出鸭子,彻底擦干。
- While the skin is still warm, brush the duck all over with the honey and water solution, then hang it up to dry in a cool and airy place for at least 6 hours, or leave it uncovered in the fridge. 趁鸭子还热的时候,把蜂蜜调水均匀地刷在鸭子身上,放在通风凉爽的地方至少6个小时,或者放在冰箱过夜,不要覆盖任何东西。
- Preheat the oven to 200degC. Place the duck, breast-side-up on a rack in a roasting tin, and cook without basting or turning for 1.5 hours. Check to make sure the duck is not getting too dark and , if it is, cover it loosely with foil.
预热烤箱200度。 将鸭子胸部朝上放在烤架上烤1个半小时,不用翻面。注意观察鸭子的表面是否过焦,如果颜色过深,可以用铝箔纸覆盖。 - To serve, remove the crispy duck skin in small slices by using a sharp carving knife, then carve the meat, or carve both together. Arrange on a serving plate.将鸭子片成一小片一小片的放置在另外的盘子中。
- To eat, spread about 1 teaspoon of the hoisin sauce in the centre of a pancake, add a few strips of spring onion, cucumber, duck skin and meat, then roll up the pancake. Turn up the bottom edge to prevent the contents from falling out..怎么吃片皮鸭就不用说拉,把海鲜酱涂在面皮上,裹着黄瓜,大葱还有片下来的鸭子,卷着吃!
Data sheet