菜系：苏菜
Style of cooking: Jiangsu cuisine
口味：清淡
Flavor: light
特色：皮白内红油润。桂花飘香时鸭肥美，咸香味醇。
Characteristics: the skin is white, the meat is red and the duck is oily and smooth. When the sweet-scented osmanthus flowers are fragrant, ducks are seasonably fat and delicious, and this dish is most fragrant and mellow with a pleasant salty taste.
原料：
Ingredients:
肥嫩光鸭1只约1500克，料酒1汤匙，食盐130克，葱结2个，姜3片，八角2粒，花椒少许。
about 1500g of fat and tender plucked duck, a spoonful of cooking wine, 130g of salt, 2 shallots, 3 pieces of ginger, 2 anises and a few wild peppers.
制作方法：
Cooking method:
1．将嫩光鸭斩去小翅和鸭脚掌，再在右翅窝下开约3厘米长的小口，从刀口处取出内脏、拉出气管和食管，用清水冲净，滤干备用。
1. Cut off the small wings and feet of the duck and cut an opening roughly 3cm under the right wing. Take out the viscera, the trachea and the esophagus through the opening and clean the duck with clear water. Dry it for use.
2．将炒锅放在火上放入盐、花椒炒热后备用。
2. Put the wok on the fire and add the salt and pepper, frying them until they are sufficiently heated. Do not take them out
3．用1/2炒热的椒盐从翅下刀口处塞入鸭腹，晃匀，用剩下椒盐的1/2热椒盐擦遍鸭身，再用余下的热椒盐从颈部刀口和鸭嘴塞入鸭颈，然后将鸭放入缸中腌制(夏天2小时，春秋季4小时，冬季6小时)。然后取出挂在通风凉处吹干，用12厘米长的空心芦管插入鸭子肛门内，在翅窝下刀口处放入姜1片、葱结1个、八角1只。
3. Stuff 1/2 of the fried spiced salt into the duck tripe through the opening under the wing. Shake the duck well and spread 1/2 of the rest of the heated spiced salt across the entire surface of the duck, cramming the rest of the salt into the duck’s neck through the opening on its neck and its mouth; then put the duck in a jar to cure it (for 2 hours in summer, and 4 hours in spring and autumn, 6 hours in winter); take the duck out and hang it in a cool and ventilated place to dry in the open air. Insert 12cm of hollow reed into the duck through its anus; insert a piece of ginger, 1 shallot knot and 1 anise through the opening under its wing.
4．烧滚6杯清水，放入生姜2片、葱结1个、八角1只和料酒，将鸭腿朝上，鸭头朝下放入锅内，盖上锅盖，放在小火上焖20分钟。
4. Boil 6 cups of clean water and add 2 pieces of ginger, 1 shallot knot, 1 anise and the cooking wine. Put the duck into the pot with its head down and cover with a lid; stew the duck over gentle heat for 20 minutes.
5．将鸭，使鸭腹内的汤汁从刀口处漏出，滤干倒入锅内。
5. Pick up the duck to let the cooking liquor leak from the duck tripe through the opening. Filter all the cooking liquor and pour it in the pot.
6．将鸭放入汤中，使鸭腹内灌入热汤，再放在小火上焖20分钟取出，抽出芦管，放入容器内冷却后。装碟即可。
6. Put the duck in the liquor and make the hot soup fill into the duck tripe. Stew the duck over a gentle heat for 20 minutes before fishing it out; then pull out the reed and cool the duck in a container. Serve on a plate.
Style of cooking: Jiangsu cuisine
口味：清淡
Flavor: light
特色：皮白内红油润。桂花飘香时鸭肥美，咸香味醇。
Characteristics: the skin is white, the meat is red and the duck is oily and smooth. When the sweet-scented osmanthus flowers are fragrant, ducks are seasonably fat and delicious, and this dish is most fragrant and mellow with a pleasant salty taste.
原料：
Ingredients:
肥嫩光鸭1只约1500克，料酒1汤匙，食盐130克，葱结2个，姜3片，八角2粒，花椒少许。
about 1500g of fat and tender plucked duck, a spoonful of cooking wine, 130g of salt, 2 shallots, 3 pieces of ginger, 2 anises and a few wild peppers.
制作方法：
Cooking method:
1．将嫩光鸭斩去小翅和鸭脚掌，再在右翅窝下开约3厘米长的小口，从刀口处取出内脏、拉出气管和食管，用清水冲净，滤干备用。
1. Cut off the small wings and feet of the duck and cut an opening roughly 3cm under the right wing. Take out the viscera, the trachea and the esophagus through the opening and clean the duck with clear water. Dry it for use.
2．将炒锅放在火上放入盐、花椒炒热后备用。
2. Put the wok on the fire and add the salt and pepper, frying them until they are sufficiently heated. Do not take them out
3．用1/2炒热的椒盐从翅下刀口处塞入鸭腹，晃匀，用剩下椒盐的1/2热椒盐擦遍鸭身，再用余下的热椒盐从颈部刀口和鸭嘴塞入鸭颈，然后将鸭放入缸中腌制(夏天2小时，春秋季4小时，冬季6小时)。然后取出挂在通风凉处吹干，用12厘米长的空心芦管插入鸭子肛门内，在翅窝下刀口处放入姜1片、葱结1个、八角1只。
3. Stuff 1/2 of the fried spiced salt into the duck tripe through the opening under the wing. Shake the duck well and spread 1/2 of the rest of the heated spiced salt across the entire surface of the duck, cramming the rest of the salt into the duck’s neck through the opening on its neck and its mouth; then put the duck in a jar to cure it (for 2 hours in summer, and 4 hours in spring and autumn, 6 hours in winter); take the duck out and hang it in a cool and ventilated place to dry in the open air. Insert 12cm of hollow reed into the duck through its anus; insert a piece of ginger, 1 shallot knot and 1 anise through the opening under its wing.
4．烧滚6杯清水，放入生姜2片、葱结1个、八角1只和料酒，将鸭腿朝上，鸭头朝下放入锅内，盖上锅盖，放在小火上焖20分钟。
4. Boil 6 cups of clean water and add 2 pieces of ginger, 1 shallot knot, 1 anise and the cooking wine. Put the duck into the pot with its head down and cover with a lid; stew the duck over gentle heat for 20 minutes.
5．将鸭，使鸭腹内的汤汁从刀口处漏出，滤干倒入锅内。
5. Pick up the duck to let the cooking liquor leak from the duck tripe through the opening. Filter all the cooking liquor and pour it in the pot.
6．将鸭放入汤中，使鸭腹内灌入热汤，再放在小火上焖20分钟取出，抽出芦管，放入容器内冷却后。装碟即可。
6. Put the duck in the liquor and make the hot soup fill into the duck tripe. Stew the duck over a gentle heat for 20 minutes before fishing it out; then pull out the reed and cool the duck in a container. Serve on a plate.
