作法
- 把鴨拍乾。腳綁起，用長竹籤穿過翅膀使其撐開不貼身體。脖子綁繩做掛環。
- 水煮沸。攪入麥芽糖、醋與紹興酒。把熱糖漿緩緩澆在鴨身上三次，接住流下的糖漿。皮應收緊轉為琥珀色釉面。
- 在涼爽處對著電風扇掛鴨——理想是門卡開的冰箱，或冬季陽台——至少6小時，最好過夜。皮觸感應乾燥如羊皮紙。
- 烤箱預熱200°C，下層放一盤水以防肉乾燥。鴨吊著（或胸朝上放在網架上）使空氣對流。烤45分鐘。
- 降溫至180°C再烤30–45分鐘，皮應呈紅木色光亮、敲擊有聲，腿部刺入流出清汁。若上色太快，胸部蓋鋁箔。
- 靜置十五分鐘。先把皮平片下來——這是最珍貴的部分——再切胸肉與腿肉。食客自組：薄餅、抹甜麵醬、一片皮、一條肉、蔥與小黃瓜，捲起。雙手抓著吃。
Common questions
Can 北京烤鴨 be made ahead?
北京烤鴨 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 北京烤鴨 spicy?
北京烤鴨 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 北京烤鴨 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 北京烤鴨 to make at home?
北京烤鴨 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 北京烤鴨 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
北京烤鴨可追溯到元朝北京宮廷，並在全聚德（1864年創立）達到完善——他們至今仍用果木爐。兩大流派：全聚德的掛爐烤鴨（明火）與便宜坊的燜爐烤鴨（暗爐）。鴨皮要先單獨吃，有時沾糖——這是宴席禮儀，向廚師的工夫致意。薄餅捲是日常吃法；正式宴席中，烤鴨是多道菜的進程，最後以骨湯收尾。
