作者做了好幾次梅子鴨都是用傳統方法，但愛人覺得傳統方法做鴨肉未夠入味，所以作者嘗試用低溫慢煮的方法，出來的成品不但夠入味，肉質還比人傳統做法更加鬆軟。 因此分享給大家來品味吧。

I have tried to cook this dish in traditional way, buy my beloved one felt that it’s not too favourable, so I tried to cook in Sous Vide method, the outcome favour not only outside of the meat and even inside of the meat as well. Also, the texture also softer than traditional cooking.

 

材料 (Ingredients)：

 

鴨 (Duck) – 半隻 (1/2 pc)

薑 (Ginger) – 2片 (2 pcs)

蔥 (Spring Onion) – 1條 (1 sprig)

蒜頭 (Garlic) – 2瓣 (2 pcs)

紅蔥頭 (Shallots) – 2粒 (2 pcs)

酸梅［咸水梅］(Salted Plum) – 4粒 (4 pcs)

蘇梅醬 (Plum Sauce) – 2湯匙 (2 Tablespoons)

磨豉醬 (Ground bean sauce) - 1湯匙 (1 Tablespoon)

豉油 (Soy Sauce) – 1湯匙 (1 Tablespoon)

老抽 (Dark Soy Sauce) – 半湯匙 (1/2 Tablespoon)

冰糖 (Rock Sugar) – 30g

丁香 （Cloves) – 2 粒 (2 pcs)

八角 (Star Anise) – 2粒 (2 pcs)

陳皮 (Tangerine peel) – 2片 (2 pcs)

五香粉 (Five spices powder) – 1 茶匙 (1 teaspoon)

鹽 (Salt) – 1/2茶匙 (1/2 teaspoon)

白胡椒粉 (white pepper powder) – 1/2茶匙 (1/2 teaspoon)

紹興酒 (Shaoxing wine) – 1湯匙 (1 Tablespoon)

麻油 (Sesame Oil) – 1 茶匙 (1 teaspoon)

水 (Water) – 150ml

做法 (Method)：

 

1. 把慢煮棒預設70度

Preheat Sous Vide Cooker at 70 degree Celsius

 

2. 把鴨洗淨，用吸油紙吸乾水份

Clean the duck and pat dry

 

3. 準備大鑊，鑊熱後放油，燙勻整個鑊，加入鴨，把鴨皮向下，小火慢慢地把整個鴨皮燒致金黃色，盛起備用

Use a big wok, heat it and add oil in, then move the oil around the wok, put in the duck (skin down), and sear all the skin until brown colour, then set aside

 

4. 把用完的油倒去，洗一洗鑊，烘乾後，把蒜頭、蔥、紅蔥頭、薑、八角及丁香炒至香氣出來，再加入水、豉油、老抽、五香粉、冰糖、白胡椒、麻油、酸梅、鹽、陳皮、蘇梅醬及磨豉醬煮至濃縮狀態，最後加紹興酒，收火待涼一下

Wash the wok and heat dry in the stove,  put garlic, spring onion, ginger, shallot, star anise and clove, stir fry until fragrance,  then add the rest of the ingredients, cook until concentrated, then let it cool down a bit

5. 把鴨及煮好的醬料放入真空袋，烹煮時間為6小時30分鐘

Put duck and cooked sauce, and vacuum it, then cook 6 hours 30 minutes

 

6. 煮好後，再把溫度下調到58度，再煮2小時

After the above time, then set the temperature down to 58 degree celsius for another 2 hours

 

7. 取出後就鴨肉可以切件，備用

After cooked, carefully pull out the duck and cut into small pieces, set aside

 

8. 把醬汁再次煮成濃汁，倒在鴨件上就完成。

Put the sauce back to wok and cook again until concentrated, then pull on the duck pieces, finished.