鴨是我們常食用家禽之一，牠的烹調方法十分多元化，就一味北京填鴨己聞名中外，又如掛爐燒鴨也是很多人都喜愛的，我今次介紹的花椒鹽擦鴨，頗容易調製而風味獨特，既可作前菜亦可下酒。
準備時間: 15分鐘
醃味時間: 12 小時
烹調時間: 20 分鐘
材料:
嫩鴨 1 隻 (約 2 kg)
薑數片
蔥數棵
玫瑰露酒 2 湯匙
四川花椒油適量
蔥絲適量
醃料:
花椒 2 湯匙
粗海鹽 3 1/2 湯匙
雞粉 2 茶匙 ( 隨意 )
糖 2 茶匙
做法:
- 將鴨洗淨，然後淋滾水於鴨皮上，使鴨皮收緊，除去鴨毛，抹乾鴨身，從鴨胸位開邊。
- 慢火炒香原粒花椒，盛出椿碎。
- 將海鹽慢火炒透至微黃，取出待稍涼，拌入花椒、糖、及雞粉備用。
- 將涼透之花椒鹽，擦勻抹乾水份之鴨身內外，用保鮮袋封好，以重物壓著放雪櫃醃12小時。
- 烹調前清洗去花椒鹽，加入薑、蔥、玫瑰露酒，隔水蒸 20 分鐘，熄火焗 10分鐘至鴨熟。
- 待鴨稍涼將鴨身斬件，鴨胸斜刀片薄片，配以麻辣花椒油及生蔥絲供食。
註: 花椒與鹽分開炒，可免卻出現太大煙味。
Preparation: 15 minutes
Marinade: 12 hour
Cooking: 20 minutes
Ingredients:
1 duck 2 kg
6 slices, ginger
4 stalks, spring onion
2 Tbsp mei kuei lu chiew ( 玫瑰露酒 )
Sichuan pepper oil ( 四川花椒油 )
Spring onion, shredded
Marinade:
2 Tbsp sichuan pepper
3 1/2 Tbsp sea salt
2 tsp chicken powder, optional
2 tsp sugar
Method:
- Clean the duck, then pour boiling water over it and wipe dry, cut the duck along with the breast into two pieces like butterfly.
- Stir-fry Sichuan pepper in dry clean wok under low heat until the aroma comes out, then finely ground the sichuan pepper.
- Stir-fry sea salt under low heat until yellowish. Wait until cool down, then mix with sichuan pepper, sugar and chicken powder.
- Rub the duck evenly both in and out side with the Sichuan pepper mixture in step 3, then put it in a plastic storage bag topped with weight, put in fridge allow 12 hours to marinade.
- Wash away the Sichuan pepper mixture, add the slices ginger, stalks spring onion and mei kuei lu chiew. In a steamer bring the water to a boil and steam the duck for 20 minutes in high heat. then turn the heat off, keep the wok be covered for another 10 minutes, remove the duck from steamer, set aside to cool down.
- To serve, slice the duck breast and cut the other part in pieces, arrange it on a serving plate, accompanied with Sichuan pepper oil and shredded spring onion.
Note: To stir fry the Sichuan pepper and sea salt separately to prevent too smoky.
a wonderful dish for dinner party