做法
- 把鸭彻底擦干。绑紧腿,用长竹签穿过翅膀使其撑开离身。在脖子上系一个挂环。
- 把水煮沸。搅入麦芽糖浆、醋和绍兴酒。把热釉缓慢浇在鸭子上三次,接住流下的釉。皮应收紧并变成琥珀漆色。
- 把鸭挂在凉爽处的风扇前——理想是开门的冰箱里,或冬天的阳台——至少6小时,最好过夜。皮触感应像羊皮纸般干燥。
- 烤箱预热至200°C,底层架放一盘水以防肉变干。挂起鸭子(或胸朝上放在烤架上)使空气环绕。烤45分钟。
- 降至180°C再烤30到45分钟,直到皮成深棕红色光亮、敲击发脆,刺穿腿部流出清液。如上色过快,在胸部盖锡纸。
- 静置十五分钟。先把皮平片下来——这是最珍贵的部分——再切胸肉和腿肉。食客自己组装:一张饼,一抹甜面酱,一片皮,一条肉,加葱和黄瓜,卷起。双手吃。
Common questions
Can 北京烤鸭 be made ahead?
北京烤鸭 is best made and eaten the same day, but the components can be prepped earlier — chop and measure the ingredients up to a day ahead, refrigerated separately. Final cooking takes about 90 minutes.
Is 北京烤鸭 spicy?
北京烤鸭 as written is mild to mildly warming — the heat comes from aromatics rather than chili. Add fresh sliced chili or chili oil at the end if you'd like to push it spicier.
Is 北京烤鸭 vegetarian or gluten-free?
This recipe is suitable for most diets. If you have specific restrictions, the substitutions section in each ingredient note covers the most common swaps.
How hard is 北京烤鸭 to make at home?
北京烤鸭 is more demanding — total time around 150 minutes plus marinating/resting where noted. Specific technique (knife work, wok hei, fermentation) makes the difference between a passable result and the real thing.
Can 北京烤鸭 be scaled up or down?
This recipe is written for 6 servings. To scale, multiply each ingredient proportionally; the cooking times stay the same up to about double the volume. Beyond that, expect to cook in batches because of pan size and heat distribution.
文化背景
这道菜源自元代北京宫廷,在全聚德(创立于1864年)发扬光大,至今仍用果木炉烤制。两大流派:全聚德的明火挂炉烤鸭和便宜坊的焖炉烤鸭。皮先单独吃,有时蘸糖——是宴席上对厨师劳作的礼仪致敬。卷饼吃法是日常形式;在正式宴席上,鸭子是多道菜进行,以骨头汤收尾。
