評論
打印
中國享譽世界的一道菜是什么？北京烤鴨有沒有？都說不到長城非好漢，到了北京沒吃北京烤鴨就等于沒來過北京，就這話給北京烤鴨蒙上了一層神秘的面紗，另無數人垂涎，每年春節，在北京上班上學的孩子們回家必買的一個特產是什么？全聚德烤鴨有木有？放寒假期間，沃爾瑪賣得最好的一件商品就是“北京烤鴨”。譯言網的龐冰心譯者為大家翻譯了中英對照，如何在家自制烤鴨，過春節在家里試試吧。
1. Trim the legs and wings of your duck back to the first joint. Remove any fat from the cavity and check for any remaining feather stubs. Slide your fingers under the skin and loosen all over
1.從鴨腿的第一個關節處斷去鴨腳和翅膀，檢查鴨毛是否煺干凈，取出內臟。然后進行涮膛，把鴨腔、鴨頸、鴨嘴洗涮干凈，將回頭腸及腔內的軟組織取出，用手指濾鴨皮，使其無血污。
2. String your duck onto whatever hanging device you prefer and then bring a large pot of water to the boil. Add 150g white venegar then take off the boil and plunge the duck in for 10 seconds. Hang the duck back up and allow it to cool for a minute or two. Repeat this process five times
2.用線把鴨身串好，將其吊掛，然后將一大鍋水燒沸。添加150克白醋，用沸水澆燙鴨身10秒鐘。將鴨身重新吊掛，待其冷卻一、兩分鐘后，重復剛才的步驟5次。 
3. Grind 5g each of salt, star anise, orange peel, ginger, cinnamon, szechuan pepper and a couple of cloves and use to powder the cavity of the duck
3.取食鹽、八角茴香、桔皮、姜、桂皮、花椒以及丁香各5克，磨碎，將其填入鴨腔。
4. Either hang the duck in the blast from a fan or leave it uncovered overnight on a rack in the fridge. This will dry the skin
4.將已燙皮的鴨子掛在通風處，既可將其懸掛在風扇可以吹到的地方，也可放在冰箱物架上，無需遮蓋。這樣可將鴨皮風干。
5. This is maltose, the secret ingredient available from Chinese groceries. It's about a quarter as sweet as sugar syrup but has the consistency and adhering power of epoxy glue and caramelises beautifully
5.下圖中是麥芽糖，是一種秘密配料，可在食品店購得。其甜度是糖漿的1/4,但含有稠度與粘度較好的環氧膠，用麥芽糖上色可使鴨身色澤鮮美。
6. Melt 200g of maltose in a pan with a little boiling water and stir in 50g each of rice vinegar and dark soy sauce Photograph: Tim Hayward/Guardian
6.在平底鍋中倒一點沸水，溶解200克麥芽糖，加米醋與老抽各50克。
