大师的菜 ~ 失传餐桌已久的满汉全席之— 八宝鸭，整鸭剔骨，滴水不漏是一绝！可惜我家廚師功力不足未能達到隔空取骨，一大遺憾!🤣
大伙试吃滿漢全席经典名菜之一八宝鸭，由福喜堂美女主廚珊珊調配烹饪, 味道非常美味。有着千年悠久历史的宫廷八宝鸭，清代帝王喜愛的御膳更是乾隆皇帝最愛的菜餚之一。不愧是一道经典复古的老菜，让人齿颊留香。
我家廚師把拌匀的糯米，馅料如香芋，腊肠，花菇，蓮子，銀杏，虾米，干贝，杞子填进鸭肚子。
然後就把鸭子放进大锅加上水，一起大火煮开后撇浮末。間中用勺子把六成热的油不断淋在鸭子表皮上至鸭子表皮呈金黄色.把滤去油的鸭子放入盘中，锅中留少许余油，煸香姜片，加入酱油、糖、香叶、八角、桂皮和适量清水，煮开后熬制15分钟成酱汁.把鸭子放入蒸锅中，酱汁淋在鸭身上，中火蒸3小时至鸭子熟透.
把鸭子取出装盘，蒸鸭盘里的汤汁到入锅中，烧至浓稠后浇在八宝鸭上即可上桌。
不同地方制作的八宝鸭都带着有浓郁的地方色彩，可以说各自有各自的绝活。
历史文化
糯米八宝鸭，清代宫廷名御菜，原是江苏苏州地区的特色菜肴。据乾隆三十年正月乾隆南巡时的《江南节次照常膳底档》记载，“正月二十五日，苏州织造普福进糯米鸭子，万年春炖肉，春笋糟鸭，燕窝鸡丝”，其“’糯米八宝鸭”是当时苏州地区最著名的传统名菜，清《调鼎集》和《桐桥倚棹录》都记载了“八宝鸭”一菜及其制法。
Eight Treasures Duck also called PatBou Duck is a duck dish originated thousand years ago during Qing Dynasty cuisine. Its name derives from the fact that it is stuffed with eight other ingredients, including Glutinous Rice, Yam, Wax Meat, Mushroom, Lotus Seed, Ginkgo, Dried Shrimp, Dried Scallop, Goji Berry.
Eight Treasure Duck ( PatBou Duck) is a popular traditional Chinese dish as it may take minimum 5 hours to process as it needs to be marinated, fried, and stuffed with eight different ingredients before it’s steamed braised till it’s soft and tender. But the wait for this dish will definitely be worth it!
8 Treasures Duck or called PatBou Duck, seriously is one of those "endangered dishes" that's slowly growing extinct.
#eighttreasuresduck #八宝鴨 ＃滿漢全席 #福喜堂 #Foxxytong #chineserestaurant #subangfood
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