北京烤鸭
北京烤鸭在中国菜里的地位不用多说，周恩来总理拿它招待过无数外宾。全聚德用的是填鸭，皮厚肉嫩；便宜坊用的是焖炉，火力更温和。家里做不用那么讲究，但有几件事不能省：鸭皮要刷麦芽糖水风干一晚才能烤脆，烤的时候先高温逼油再低温慢烤。片鸭子是个技术活，片出108片是标准，咱在家片个十来片就行。配荷叶饼、甜面酱、葱丝黄瓜条，卷起来一口下去，那叫一个满足。 【小贴士】 • 鸭皮刷麦芽糖水后，一定要风干一晚，用电风扇吹也行 • 烤的时候下面放一盘水接油，不然油烟很大 • 先220度烤15分钟逼油，再降到180度慢烤60-75分钟 • 没有挂炉用家用烤箱也行，但要中途翻面，受热才均匀
准备时间 Prep
60 分钟 min
烹饪时间 Cook
90 分钟 min
份量 Serves
6 人份 servings
总时长 Total
150 分钟 min
whole duck
about 2kg
maltose or honey
rice vinegar
five-spice powder
salt
thin Mandarin pancakes
spring onions
cut into strips
cucumber
julienned
hoisin sauce
Clean the duck and remove excess fat. Separate skin from meat by carefully blowing air between them.
Blanch the duck in boiling water for 30 seconds. Pat dry thoroughly.
Mix maltose with rice vinegar and warm water. Brush all over the duck skin.
Rub five-spice powder and salt inside the cavity.
Hang the duck in a cool, dry place for 8-12 hours until skin is dry and taut.
Preheat oven to 220°C (425°F). Place duck on a rack over a roasting pan.
Roast for 15 minutes, then reduce heat to 180°C (350°F) and roast for another 60-75 minutes until skin is deep mahogany.
Let rest for 10 minutes. Carve the crispy skin and meat into thin slices.
Serve with warm pancakes, hoisin sauce, spring onion strips, and cucumber.
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