香酥鴨是湘菜名菜之一，做法版本也有好幾個，成品出來也不一樣的，也有帶骨及無骨版本。這個菜式在香港比較少聽過，但在大馬就比較多湘菜食店，在作者家附近有間專門吃香酥鴨的食店，可惜因為疫情而結業，作者也只吃過一次。

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

作者有次在網上見到無骨版本的做法，有點像在家附近的版本，所以作者又試試做，但作者把它改良為低溫慢煮版，那麼肉就沒有那麼柴及比較容易起骨而不影響鴨的體型。

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.

在國內的食法一般配以甜麵醬及番茄醬來吃，作者在網上看到的配以花椒鹽來吃，而作者在大馬所吃到的則以春卷皮、甜麵醬、青瓜及大蔥包著來吃，所以作者也把它們結合成為自己的版本吧。

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.

材料 (Ingredients) :

鴨 (Duck ) – 半隻 (Half)

薑 (Ginger) – 2片 (2 pcs)

大蔥 (China Leek) – 2條 (2 pcs)

蒜頭 (Garlic) – 2瓣 (2 pcs)

陳皮 (Tangerine peel）- 2片 (2 pcs)

八角 (star anise) – 2粒 (2 pcs)

丁香 (Gloves) – 2粒 (2 pcs)

紅花椒 (Sichuan Red Pepper) – 6茶匙 (6 teaspoons)

孜然籽 (Cumin seeds) – 1茶匙 (1 teaspoon)

茴香籽 (Fennel Seeds) – 1茶匙 (1 teaspoon)

白胡椒粒 (White peppercorn) – 1茶匙 (1 teaspoon)

月桂葉 ( Bay Leaf) – 2片 (2 pcs)

肉桂 (Cinnamon) – 2片 (2 pcs)

草果 (Tsaoko) – 1個 (1 pc)

鹽 (Salt) – 6茶匙 (6 teaspoons)

五香粉 (Five Spices Powder）- 2 茶匙 (2 teaspoons)

水 (Water) – 80ml

冰糖 (Rock Sugar）- 20g

麵粉 (Plain Flour) – 3湯匙 (3 tablespoons)

紅薯粉 (Sweet Potato flour) – 1.5湯匙 (1.5 tablespoons)

雞蛋 (Egg) – 1個 (1 pc)

做法 （Method) :

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.