Five-spicewhole roast duck with pancakes, cucumber, spring onion and plum sauce
五香烤全鸭配薄饼,黄瓜,大葱,苏梅酱
Ingredients配料
Forthe five-spice duck 五香烤鸭
· 1 x 2kg/4lb 8oz duck,back bone removed, flattened 两公斤/四磅八盎司鸭子一只,去脊骨,摊平
· salt andfreshly ground black pepper盐和现压黑胡椒
· 4 tbsp(tablespoon)Chinese five-spicepowder四餐匙中式五香粉
Forthe plum sauce 苏梅酱
· 1 tbsp olive oil一餐匙橄榄油
· 3 spring onions,sliced 3根大葱,切段
· 1 cinnamon stick一只肉桂
· ½ tsp Sichuan peppercorns,crushed 半餐匙四川花椒
· 500g/1lb 2oz plums,stones removed, roughly chopped 一斤/一磅四盎司李子,去核,不规则切块
· 125ml/4fl oz rice wine vinegar125毫升/4盎司米酒醋
· 75g/2½oz caster sugar75克/2.5盎司精白砂糖
· salt and freshly ground black pepper盐和现磨黑胡椒
Forthe pancakes 薄饼
· 225g/8oz strong white flour 225克/8盎司高筋面粉
· 175ml/6fl oz boiling water175毫升/6盎司开水
Toserve 配菜
· 4 spring onions,finely shredded 4根大葱,切细丝
· 1 cucumber,cut into batons 一根黄瓜,切段
Preparation method 准备步骤
1. Forthe five-spice duck, preheat the oven to 210C/410F/Gas 6. 五香鸭,预热烤箱至210摄氏度/410华氏度/6级瓦斯
2. Place the duck, skin-side up, on a rack over a roasting tray and pierce the skin allover with a knife. 把鸭子,有皮的一面朝上,放置在烤架上(下有烤盘),用刀在鸭子周身划口
3. Boil a kettle and pour the just boiled water over the duck skin. Discarding the water and pat the duck dry using kitchen paper. Rub salt, freshly ground blackpepper and five-spice all over the skin. 烧一壶开水直接倒在鸭皮上。把水倒掉,用餐巾纸把鸭子沾干。在鸭子全身抹黑胡椒面和五香粉
4. Roast for 1-1¼ hours, or until crisp and golden-brown. Remove from the oven and set aside to rest for 10 minutes. Shred the duck into fine pieces using two forks. 烤1小时到一小时十五分,或者直到鸭皮变脆并且成金褐色。从烤箱中取出,放在一边10分钟。用两只叉子把鸭子剥成细丝。
5. Meanwhile,for the plum sauce, heat the olive oil in lidded pan and fry the spring onions for 1-2 minutes, or until softened. Add the spices and continue to cook for another 1-2 minutes. 同时,做苏梅酱,把橄榄油放在有盖的平底锅中,炒1-2分钟大葱,直到变软。把调料都放入,待2-3分钟。
6. Add the plums, vinegar and sugar and bring the mixture to the boil. Reduce the heat until the mixture is simmering, cover with a lid and simmer for 5-6 minutes, oruntil the plums are tender. Set aside to cool.把李子,醋,和糖和(上面的)调料混合物放在一起煮。小火慢煮,加盖,焖5-6分钟,知道李子变软。放置一边待凉。
7. Removethe cinnamon stick and blend the mixture to a purée in a food processor. Strain the purée through a sieve into a bowl. Season, to taste, with salt and freshlyground black pepper.
取出把肉桂,用搅拌器把调料混合物搅成酱,过滤进一个碗里。加盐和黑胡椒,尝咸淡,
8. Fort he pancakes, place the flour in a bowl and make a well in the centre. Pour inthe boiling water and stir to form a dough. Tip the dough out onto a floured work surface and knead for 2-3 minutes, or until the dough is smooth. 做薄饼,把面粉放入碗里,中间凹陷,把开水倒入并搅拌,做成面团。把面团放置于面板上揉2-3分钟,直到面团表面光滑。
9. Cutthe dough into 16 pieces and roll each piece into a thin pancake. 把面团切成16块,擀成薄饼。
10. Heat a frying pan until hot and fry each pancake for 1-2 minutes on each side, or until pale golden-brown.Keep the pancakes warm until ready to serve.加热平底煎锅,每张薄饼双面加热1-2分钟至金黄。保温。
11. To serve, place the shredded duck on a large serving plate and place the spring onion and cucumberalongside. Place the pancakes on a separate serving plate and serve with the plum sauce. 吃的时候,把鸭丝(雅思…)放在一个大盘子里,把大葱和黄瓜放在旁边。把饼放到另一个盘子里,和苏梅酱一起吃。