Hunan Crispy Duck is a famous dish in China, there are various version and outcome is not the same as well, some with bone and some are boneless. This dish rarely to find in Hong Kong, but it’s quite famous in Malaysia, I have tried once nearby my home, unfortunately it’s close down for Covid
I have seen a boneless version online once, it’s seem like the version I have tasted nearby home, so I tried to make it with sous vide instead, the duck meat remain tender and juicy, also it’s easy to take off the bone without affect the form of duck.
In China, this dish will accomplish with sweet sauce and tomato sauce, but when I learn from online, this is accomplished with Sichuan red pepper salt, however, I’ve tried this in Malaysia wrapped with spring roll pastry, cucumber and China leek. So I’ve combined all into this recipe.
作者只用半隻鴨來作參考，讀者也可以做全鴨，但請把鴨打開及需把分量加一倍就可以了。
This time, I have demo only using half duck, you can also make whole duck, please spatchcock the duck beforehand and double up the ingredients.
1. 預熱慢煮棒為70度 Preheat your Sous vide machine to 70 degree celsius
2. 清洗乾淨鴨身，用布或廚房紙吸乾 Wash your duck in tap water, then pat dry it using kitchen paper/towel
3. 用鹽及五香粉刷滿全鴨的內外，備用 Put salt and five spices powder throughly on the duck in and out, and set aside
4. 用乾鍋炒香所有香料，並用茶袋載著 （紅花椒粒只用2茶匙) Stir fry all spices until smell fragrance without oil, then put all the spices into a tea bag ( for sichuan red peppercorn only use 2 teaspoons)
5. 用原鍋加入香料袋、水及冰糖, 煮至冰糖完全溶化，備用 Use the same pot, put the tea bag, water and rock sugar, cook until all rock sugar are melted, set aside
6. 將鴨、薑、大蔥(用1/2條分段)、陳皮、香料袋及煮好的香料水放入真空袋 Prepare vacuum bag, put the duck, ginger, china leek (only 1/2 pc), Tangerine peel, spices tea bag and cooked spices water into the bag
7. 進行低溫慢煮16小時 Start cooking sous vide for 16 hours
8. 慢煮完成後，取出並小心地印乾水分，小心地把所有骨抽起，備用 After cooked, take out the duck and pat dry a bit, then take out the bones carefully and set aside
9. 預備一隻平碟，先放上麵粉+紅薯粉，攪拌並平均鋪在碟上 Prepare a plain dish, put plain flour and sweet potato starch, mix it well and put all the dish throughly
10. 小心地把無骨鴨肉放在碟上 (內向上)，備用 Then, put the boneless duck carefully on the dish (skin side down), set aside
11. 用把其餘的花椒粒乾炒至出香味，待涼 Use the pan to stir fry remaining sichuan red pepper corn, then take out and let it cool down a bit
12. 把1/2條大蔥切碎，把炒好的花椒粒(只用3茶匙)壓碎，把兩者撈勻，備用 Chop another half of China leek, and also chopped another 3 teaspoons sichuan red pepper corn, then mix it well, set aside
13. 做麵糊，蛋+麵粉+紅薯粉+少許水(麵粉與紅薯粉比例為1:2），攪勻為少少帶濃的感覺 Prepare frying batter, put egg, plain flour, sweet potato starch and water into a bowl (plain flour and sweet potato starch ratio is 1:2), mix well and the batter just a bit dilute
14. 把花椒蔥平均地灑在鴨肉上，再平均地把麵糊舖在上面 Put the peppper leek mixture first and then the batter onto the duck throughly
15. 準備炸油，預熱油溫至160度 Prepare to deep fry it, preheat the oil to 160 degree celsius
16.小心地把鴨肉滑下油，炸至硬身就可以先盛起 Carefully put the duck into the oil and deep fry until becomes hard, then take out first
17. 把油温升至220度，炸至金黃色，盛起備用 Heat up the oil again until 220 degree celsius, and put the duck back again, deep fry until golden colour, then take out and let it cool down
18. 把剩下的花椒碎加鹽，拌勻 Prepare dipping dish, add salt and remaining pepper powder , mix well
19. 放涼後的鴨肉可以切件上枱了。 Cut the duck into pieces and enjoy
20. 食時用春卷皮配以青瓜、大蔥條、甜麵醬及花椒鹽包著就可以享用。 You can wrap the duck meat with cucumber, china leek, sweet sauce and pepper salt into a spring roll pastry.
Tips : If you don’t have enough red peppercorn, pepper salt and pepper leek mix you can use pepper powder instead.
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.
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
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.
1. 預熱慢煮棒至攝氏58度
Preheat your sous vide circulator at 58 Degree Celsius
2. 鴨胸先灑上鹽及黑胡椒
Marinate duck breast with salt and black pepper
3. 準備一個平底鍋，不用下油，用中火先空燒一下，把鴨胸 (皮向下)放入平底鍋煎至金黃色，再煎四週，盛起備用
Prepare a sauce pan without oil, heat the pan in medium heat, put the duck breast (skin down) and sear the skin until golden brown, the sear all over the duck breast, set aside
4. 用刨肉器小心地刨出幾條長檸檬皮
Peel some ringlets of lemon
5. 準備一個小碗，把檸檬汁及意大利檸檬酒攪勻並試味
Prepare a small bowl, squeeze lemon juice and mix with limoncello, taste it and set aside
6. 準備真空袋，把檸檬皮放在鴨胸上，放入真空袋並把調好的檸檬汁倒入袋內，然後進行真空
Put duck breast, ringlets and the lemon sauce into the bag and vacuum it.
7. 放入慢煮鍋進行慢煮2小時30分
Progress of sous vide for 2 hours 30 minutes
8. 煮好鴨胸後，先把醬汁倒出
After duck breast is cooked, pour out the sauce first
9. 準備一個小鍋，把牛油用慢火煮溶，同時間把剩餘的檸檬皮刨成蓉
Prepare a small pot, melt the butter in small heat, meanwhile, peel the rest of the lemon peel into zest
10. 把醬汁倒入小鍋內並把檸檬皮放入，煮至醬汁濃厚
Put the sauce and lemon zest into the small pot, cook until thicken or reduced in half
11. 把鴨胸再次用煎鍋煎至脆皮
Prepare a sauce pan again and seal the skin until crispy
11. 鴨胸切成片，把醬汁倒在面就完成。
Pour the cooked sauce over the duck breast and finished.
Tips : 1. If you wanna serve your duck breast in whole, you can cut the skin in square form, 2. After sear the duck breast, the excessed oil can be used to cook carrots and potato as side dish.
在香港，小編估計比較少人聽過或食過，因為很少食店會供應，而超市也沒有這食品，但在外國卻很常見，甚至是街頭小食也有。
I think there are very few people heard or even tried duck breast proscuitto in Hong Kong, also very few restaurant will provide this food, and can’t find it provided in supermarket as well, however, this food is so common in foreign counties and you can find it in food truck too.
風乾鴨胸火腿是風乾肉類中最容易及最快可以食用的，醃製需時1－2天，而風乾只需2-3星期就可以了。
Duck breast proscuitto is the most easy and the most shorten time to do compared to other type of proscuitto, it only takes 1-2 days for curing and air-dried around 2-3 weeks.
做法 ：
1. 洗淨鴨胸及印乾
Wash it well and dry it using paper towel
2. 在枱上鋪好一張保鮮紙，先將鹽及黑胡椒灑在保鮮紙上，放上鴨胸，再在鴨胸上灑滿鹽及黑胡椒至整件鴨胸給鹽及黑胡椒包住
Place a plastic wrap in the table, put some salt and black pepper in the plastic wrap and place the duck breast in, and put more salt and black pepper to cover the whole duck breast
3. 小心地用保鮮紙包實所有東西，就可以放入雪櫃醃製
Carefully wrap well the plastic warp all over the duck breast and put into the refrigerator
4. 1-2天後把醃好的鴨胸取出，在水清洗後，印乾，就可以進行風乾
Take it out from refrigerator after 1-2 days and wash it under water tape, dry it using paper towel and hang it out for air drying
5. 大約2星期就可以切成薄片，用來做送酒佐口小食係一個不錯的配合
After dried for 2 weeks, you can cut it into think slice and good to eat with wine.
Tips : 如果讀者怕鴨肉的羶味，可以配藍芝士一起食用，藍芝士不僅帶走鴨羶味，還給你口腔爆發不同的味道。
If you don't really like the duck taste, you can try to eat with blue cheese, it can give you a complex taste within your mouth.
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