CHINESE RICE & NOODLES 8 - Braised Duck Legs with Tangerine Peel. 陳皮 鴨 腿湯 麵 (serves 2)

Ingredients:-
2 Duck Thigh & drum sticks
1 portion Thin Kan-To Noodle
1 portion fine stock (for noodles)

Seasonings:-
1/2 tsp salt,
1 cup water, 1 tsp chicken powder,
Some sesame oil,
1 tsp Oyster sauce,
1 tsp Dark soy,
1 tsp light soy,
1 small pc. Rock sugar
1/2 star aniseed,
2 slices ginger, 1 stalk spring onion
1 pc Tangerine Peel

材料：-
鴨腿 2 只
細関東麵 2 份
靚湯 2 人份 （湯麵用）

稠味料：-
䀋 1/2 茶匙, 淸水 1 杯，鸡粉 1 茶匙，麻油少許，
蚝油 1 茶匙、老抽 1 茶匙，生抽 1 茶匙，
冰糖 1 小塊，八角1/2 粒，
羌 2 片，葱 1 条，陳皮 1 塊。

Method : -
1) Wash duck legs and wipe dry, brush with dark soy, then put in
oven 200* bake until the skin brown and the fat had drained.
2) Put all the seasonings in a cooking pot, cook the duck legs until
tender (about 1/2 hour), leave the lid on for 15 mins.,take out.
3) Boil water to cook the noodles until tender, take out and put in
cold water, drain. Then boil the fine stock, put the noodles in,
bring to boil again. Serve together with the braised Duck Legs.

做法：-
1）鴨腿洗淨抹干，塗上老抽，放入200度焗炉，焗至金黄及滴去部份油。
2）放所有稠味料入一煲內，將鴨腿煮至軟熟（約半小時), 焗15分鈡，取出。
3）用滾水煮開麵條至軟，取出過冷河。再煮滾湯底，放入麵條再煮滾。
取出放碗內，拌以鴨腿上桌。