陈皮炖鸭 Tangerine Peel Braised Duck

[Ho Kwok Leung]

陈皮炖鸭

菜系：粤菜中的客家菜
四季皆宜的家制式菜品。

食材
光鸭1只（约1000克），
老陈皮10克，
猪瘦肉100克，
姜片5克，
葱条10克，
时令蔬菜250克，
精盐8克，
味精1.5克，
老抽15克，
绍酒10克，
植物油1500克（耗50克）。

烹饪方法
1.
将光鸭由背脊剖开，去内脏、尾膻，同瘦肉一起放进沸水锅中滚（氽）1分钟捞起，将老抽涂匀鸭皮和瘦肉；陈皮洗净，用清水浸5分钟取起，刮去皮瓤，待用。
2.
中火烧热炒锅，下油烧至微沸，放入鸭和瘦肉炸至金黄色取出，再放到沸水中滚约半分钟，以清除油腻。
3.
将沙锅洗净，以竹算子垫底，放入鸭、瘦肉、姜、葱、绍酒、精盐，加沸水2000克，加盖用慢火炖1.5小时，然后放进陈皮再炖30分钟，至软烂，取出，去掉姜、葱。
4.
把陈皮切成细丝，放在碗底；将鸭拆去骨，放在陈皮上(皮向下)；瘦肉拆成碎块和鸭颈放在鸭肉上，加入原汤100克。上席时，入蒸笼蒸热取出去原汁，复扣在汤盅内，时蔬菜炟放在面上。原鸭汤烧沸，下味精调味，淋入汤盅内便成。

特点
肉软烂，香味浓。


**Tangerine Peel Braised Duck**
**Cuisine**: Hakka cuisine under Cantonese cuisine
A homestyle dish suitable for all seasons.

**Ingredients**
- 1 whole duck (about 1000g), cleaned
- 10g aged dried tangerine peel
- 100g lean pork
- 5g ginger slices
- 10g scallion sections
- 250g seasonal vegetables
- 8g salt
- 1.5g MSG (optional)
- 15g dark soy sauce
- 10g Shaoxing wine
- 1500g vegetable oil (approx. 50g consumed)

**Cooking Method**
1. **Prepare the duck and pork**:
- Split the duck from the back, remove innards and tail fat. Blanch the duck and pork in boiling water for 1 minute. Remove and coat both with dark soy sauce.
- Rinse the tangerine peel, soak in water for 5 minutes, then scrape off the inner pith and set aside.

2. **Fry the duck and pork**:
- Heat oil in a wok over medium heat until shimmering. Fry the duck and pork until golden brown. Remove and blanch again in boiling water for 30 seconds to remove excess oil.

3. **Braise the duck**:
- Line a clay pot with a bamboo mat. Add the duck, pork, ginger, scallions, Shaoxing wine, salt, and 2000g boiling water (enough to submerge ingredients). Cover and simmer over low heat for 1.5 hours.
- Add the tangerine peel and continue simmering for 30 minutes until tender. Discard ginger and scallions.

4. **Assemble and serve**:
- Slice the tangerine peel into thin strips and place at the bottom of a bowl. Debone the duck and place it skin-side down over the peel. Shred the pork and duck neck, arranging them atop the duck. Pour 100g of the braising liquid over the meat.
- Steam the bowl for reheating, then invert it onto a soup tureen. Blanch seasonal vegetables and place them around the duck.
- Bring the remaining braising liquid to a boil, season with MSG (if using), and ladle over the tureen.

**Features**
Tender meat with rich, aromatic flavors from aged tangerine peel.