所需食材
- 光鸭1只（约2kg）
- 粗盐100g
- 花椒1汤匙
- 八角3颗
- 桂皮1段
- 姜片
- 葱段
- 料酒3汤匙
食材准备
- 花椒、八角、桂皮炒香，加盐炒匀制成椒盐，晾凉
烹饪步骤
- 腌制：将椒盐均匀揉搓在鸭身内外，放入保鲜袋冷藏腌制12-24小时。
- 煮鸭：锅中加足水，放入姜、葱、料酒烧开，提着鸭头将鸭进出热水3次，然后放入水中。水烧开后转小火煮30-40分钟，关火焖20分钟。
- 冷却：捞出放凉，斩件摆盘即可，无需蘸料。
小贴士
- 腌制时间越长越入味，24小时最佳
- 焖煮比一直开锅煮更嫩，余热让鸭肉保持鲜嫩
Ingredients
- 1 whole duck (~2kg)
- 100g coarse salt
- 1 tbsp Sichuan peppercorns
- 3 star anise
- cinnamon stick
- ginger
- spring onion
- 3 tbsp Shaoxing wine
Preparation
- Toast peppercorns, star anise and cinnamon until fragrant. Mix with salt and cool.
Steps
- Cure: Rub spiced salt all over the duck inside and out. Seal in a bag and refrigerate 12–24 hours.
- Poach: Bring water with ginger, onion and wine to a boil. Dip the duck in and out 3 times. Submerge fully. Return to boil, then low simmer 30–40 min. Turn off heat and rest covered 20 min.
- Serve: Cool to room temperature. Chop and arrange. No dipping sauce needed.
Tips
- 24-hour curing is worth it — the flavour penetrates deeply
- Off-heat resting gives silky texture; continuous boiling toughens the meat
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