7. Paint a layer of the glaze onto the duck's skin and allow to dry in the air from the fan. Repeat the process until you've built up a substantial, toffee-like coating

7.用糖水給鴨皮打上一層色，用風(fēng)扇吹干。重復(fù)這一步驟，直到鴨身定型，皮膚成中褐色再停止。

8. Again, this can be done in the fridge

8.然后將鴨子重放入冰箱保存。

9. Put some boiling water in the bottom of the roasting tin and place the duck in a 200C oven, immediately turning the temperature down to 160C. Avoid the temptation to peek for at least the first 10 minutes

9.在烤制容器里放一些沸水，把鴨子放進200°C的烤箱，立即將溫度調(diào)至160°C。避免在10分鐘內(nèi)開箱查看。

10. After an hour and a half the duck should be perfect. Allow to cool for a little to settle the juices and let the glaze harder. If you want to shred your duck meat, restaurant style, allow it to cool completely, refrigerate overnight and then reheat in a slow oven before shredding with forks

10.一個半小時之后，鴨子就該熟了。冷卻幾分鐘，淋上香油，增加光亮。如果您想嘗試飯店的食用方法，將鴨肉切片，那就讓其完全冷卻，冷藏一夜，再用文火烘箱加熱，然后用叉享用。

11. If you want to be a little more authentic - and trust me this version is worth it - serve thin shavings of skin and fat with just the smallest amounts of meat, along with pancakes, plum sauce and spring onions. Save the rest for a stir-fry course later

11.如果您想享用更正宗的北京烤鴨，相信我，這個方法保準可靠，趁熱將鴨片皮、少量鴨肉，伴以京蔥、青瓜、甜面醬及薄餅同食。