1 duck about 2 kg.
2 orange (squeeze juice for use, skin cut triangle pcs.)
Seasoning:-
4 pcs. Salted Plums（smashed), 1 tbsp Ground Bean Sauce,
1 tbsp Dark Soy, 1 1/2 blocks of Slab Sugar (ground),
Pinch of pepper and sesame oil,
1 tsp Chicken powder, 1/2 cup Orange Juice,
1 red chili, 3 braids garlic (mashed)
材料：-
光鴨 1 只約 2 公斤,
橙 2 只（搾汁留用，橙皮三角塊）
調味料：-
酸梅子 4 粒 (去核剁碎), 磨豉醬 1 湯匙，
老抽 1 湯匙，片糖 1 1/2 塊（切碎）
胡椒粉、麻油少許，
雞粉 1 茶匙，橙汁 1/2 杯，
紅椒 1 只，蒜茸 3 粒。
Method : -
1) Wash duck and wipe dry, brush all over skin with dark soy.
Put in oven 200* bake until skin turn brown (bake the back first and turn up
side down can keep the juice hold inside the stomach)
2) Duck take out and save the duck juice in a bowl. Cut the duck into 4 pcs.
3) Sauté mashed garlic, red chili with oil, add all the seasonings & sugar.
Put in the duck pcs.,duck juice & the orange skins, pour water to the level
of duck, bring to boil.
Braise in low heat about 30 mins., turn the duck pcs. braise 20 mins. until tender.
4) Take the duck out, cut the neck, wings, and thighs chop into pcs. Take away
the bones of breast and slice into thin layers.
Bones & neck arrange in middle of plate,
duck breast pcs. put orange skin pcs. in between and arrange on to top of bones.
Thigh pcs. and wings arrange on both sides, sauce pour over. Then steam for
10 mins., decorate with fresh orange slices around. Ready to serve!
# this dish can always make before, just steam at dinner time to serve!
# this menu if serve in western style called 'Duckling Bigarrade',
use 1/4 pcs. of duck, serve with certain side dish is fantastic.
做法：-
1）洗淨鴨，抹干水份，在鴨外皮擦上老抽。
放入焗爐 200* 焗至皮啡黃（先背面向上，反轉肚向上，使流出的鴨汁能
保留在肚內)。
2）鴨取出，倒起鴨汁。鴨剪開 4 大塊。
3）熱油炒香蒜茸，紅椒及所有稠味料至片糖全溶解。放入鴨件和橙皮，
加水至鴨面。慢火炆半小時後，反轉再炆 20 分鐘至腍。
4）鴨取出略涼，切出頸、翼及雙脾斬件，鴨胸去骨斜切薄片，
鴨骨及頸放碟中央，鴨胸片夾橙皮放骨面，鴨肶及翼放兩旁，
淋上汁料，再蒸10分鐘，鮮橙片拌邊，上桌。
# 此菜式可預先做好，在飯前蒸熱便可上桌！
# 此菜式也可作西歺用，是為法式橙皮鴨，一客為1/4只，加上配菜便成。
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