邦咯家乡卤鸭 Pangkor Stewed Duck

口福星黄文升开设<邦咯海鲜村>的岳母原来也有自家的卤鸭配方 

〈材料〉                                                   Ingredients:
鸭一只                                                        1 no duck
老姜250克                                               250g old ginger
南姜250克                                              250g fresh galangal
 
〈调味料〉                                              Seasoning:
白糖4汤匙                                             4 tbsp sugar
酱青5汤匙                                            5 tbsp light soy sauce
黑酱油4汤匙                                       4 tbsp dark soy sauce
蚝油2汤匙                                          2 tbsp oyster sauce      
白胡椒粒1汤匙                                 1 tbsp peppercorns
八角2颗                                            2 nos star anise
桂皮1片                                           1 slice cinnamon stick
 
〈其他〉                                           
清水3碗                                           3 bowls water
 
做法Method:
-把鸭洗净去油。
 Rinse the duck and remove the fat.

-把老姜和兰姜稍微拍打，1/3份塞进鸭肚，另外2/3切成厚片,放入热锅炒香，捞起备用。
 Flatten the old ginger and fresh galangal, stuff 1/3 portion into the cavity of the duck, then cut 2/3 of ginger into thickly slices. Stir-fry them into hot wok until fragrant, remove and keep aside.

-把铁锅烧热，倒入白糖，用中小火将白糖炒成糖浆。
 Heat up the wok, add in sugar, cook the sugar at low heat until become syrup.

-倒入酱青，黑酱油，蚝油，白胡椒粒，八角和桂皮，来回搅拌。
 Add in light soy sauce, dark soy sauce, oyster sauce, peppercorns, star anises and cinnamon stick, stir well.
-倒入清水，煮成卤汁。
  Pour in water,  cook until to be stewed stock.

-把鸭放进卤汁，卤汁刚好掩盖半只鸭，加盖，用中火闷煮。
Place the duck into stewed stock, just cover the duck, cover and stew at medium heat.

-反复打开锅盖，翻转鸭，让它全身都受到卤汁闷煮。
Often  open the cover , turn over the duck until the duck is combined with the stewed stock.

-大约45分钟，如果叉子可以顺畅从鸭肉拔出，就大功告成。
 Cook for 45 minutes until the duck is tender. Dish up, serve hot.

口福星文升温馨提醒：卤汁非常容易沾锅底，请浸泡了再清洗吧: )