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鸭子一只（A duck）
八角15克大约8个（Star anise 15 g）
桂皮15克（Cinnamon sticks 15 g）
小茴香1汤匙（1 tbsp fennel）
丁香1茶匙（Cloves 1 tsp）
甘草10克（Licorice 10g）
花椒2汤匙（Chinese prickly ash 2 tbsp）
打碎的草果4个（4 Crushed Tsaoko）
陈皮5克（5 g dried tangerine peel）
拍碎生姜50克（Crushed ginger 50g）
碎冰糖100克（Crushed crystal sugar 100 g）
米酒1/2杯（1/2 cup rice wine）
酱油1-1/4杯（Soy sauce 1-1 / 4 cups）
酱油1汤匙（1 tbsp soy sauce）
五香粉1茶匙（1 tsp five spice powder）
盐1茶匙（1 tsp salt）
糖1汤匙（1 tbsp sugar）

1、首先我们来煮香料的汤汁，把屏幕显示的所有香料－八角15克大约8个（Star anise 15 g）桂皮15克（Cinnamon sticks 15 g）小茴香1汤匙（1 tbsp fennel）丁香1茶匙（Cloves 1 tsp）甘草10克（Licorice 10g）花椒2汤匙（Chinese prickly ash 2 tbsp）打碎的草果4个（4 Crushed Tsaoko）陈皮5克（5 g dried tangerine peel）　放入大锅里，中偏小火翻炒3-5分钟--直到出香味，
但注意不要炒焦。
2、加入1000 ml 水，烧开后转中偏小火煮40分钟。

3、在煮汤汁的时候，我们把屏幕显示的调味料调匀－－酱油1汤匙（1 tbsp soy sauce）五香粉1茶匙（1 tsp five spice powder）盐1茶匙（1 tsp salt）糖1汤匙（1 tbsp sugar）。然后用厨房纸擦干鸭子的腹腔。再把调好的调味料均匀地抹在腹腔里面。腌制30-40分钟。

4、40分钟以后，香料汤汁已经煮好。用筛网过滤一下，汤汁留下备用。香料的渣装入纱布袋子，扎紧备用。
5、碎冰糖Crushed crystal sugar 100 g放入大锅，中火先让它溶化。再用勺子轻轻搅拌，直到糖色变深（比蜂蜜色深一些）

6、倒入刚才煮好的香料汤汁。再放入屏幕显示的拍碎生姜50克（Crushed ginger 50g）米酒1/2杯（1/2 cup rice wine）酱油1-1/4杯（Soy sauce 1-1 / 4 cups）。烧开后，就是基本卤料汁，放一边备用。

7、把鸭子放入大号汤锅里，倒入基本卤料汁，再加1500毫升水（要没过鸭子）

8、大锅烧开后，把鸭子提起，倒出腹腔里的汤汁，重复2-3次（为了让内外均匀受热）

9、之后放入装有香料渣的纱布袋子。马上调低火力，开盖，保持锅里的汤汁微开，约85-90 ° C
（可以看见汤汁流动，但没有翻滚的气泡）煮大约45分钟。

10、同时每个15分钟提起鸭子倒出腹腔里的汤汁，让它内外均匀受热。

11、中间把鸭子翻一面。最后用竹签插入鸭腿肉最厚的部分，没有血水渗出就熟透了，否则要继续煮

12、煮好后关火，让鸭子在汤汁里浸泡30-40分钟，让它更入味和更好上色

13、留下的卤汁可以继续用于卤鸭子或豆腐等。

14、鸭子切块装盘，先浇上一些卤汁，然后我们来做最后的浇汁。

15、白糖1/4杯，用中火溶化--再用勺子轻搅动。直到颜色变深，和之前的一样。马上倒入煮鸭子的卤汁3/4杯。大火煮至轻微浓稠。

16、直接浇在切好的鸭肉上，这样会让鸭肉口感更有层次，色泽也更亮。

Today I will share with you guys a very common dish in cantonese cuisines, marinated duck 

Ｆirst we will learn to make the sauce, place all the seasonings shown on the screen－八角15克大约8个（Star anise 15 g）桂皮15克（Cinnamon sticks 15 g）小茴香1汤匙（1 tbsp fennel）丁香1茶匙（Cloves 1 tsp）甘草10克（Licorice 10g）花椒2汤匙（Chinese prickly ash 2 tbsp）打碎的草果4个（4 Crushed Tsaoko）陈皮5克（5 g dried tangerine peel）　　 into a pot and stir around for 3-5 minutes on medium low heat until fragrant, careful not to burn the seaoning

Ａdd in 1000ml of water, after it has boiled turn the heat down to low heat and cook for 40 minutes

Ｗhile you are cooking the sauce, mix together the seasoning shown on the screen－酱油1汤匙（1 tbsp soy sauce）五香粉1茶匙（1 tsp five spice powder）盐1茶匙（1 tsp salt）糖1汤匙（1 tbsp sugar） and wipe dry the inner of the duck with a kitchen towel and rub the seasoning evenly on the inner of the duck, let it marinate for 30-40 minutes 

Ａfter 40 minutes the sauce should be ready, strain with a colander and set the sauce aside for alter use, wrap the strained seasoning bits with a cheese cloth, tie with a string and set aside for later use

Ｃrush 100grams of crushed crystal sugar and place it into a big pot and melt on medium heat. stir entry with a spoon until the sugar turns slighter darker than honey, 

Ｐour in the sauce prepared and add 拍碎生姜50克（Crushed ginger 50g）米酒1/2杯（1/2 cup rice wine）酱油1-1/4杯（Soy sauce 1-1 / 4 cups）. once it boils you have your sauce ready 

Ｐlace the duck into a large pot and add in the sauce then 1500 grams of water, make sure it covers the duck 

Ａfter it has come to a boil, remove the duck, remember to pour back any sauce in the inner, and place it back in. this step will ensure the even heating of the duck, repeat 2-3 times

Ｐlace in the cheesecloth with the seasoning and lower the heat to low. remove the lid and let the sauce simmer at around 85-90 degree celcius 

Ｙou should be able to see the sauce flowing but with no bubbles. let it simmer for 45 minutes

Ｅvery 15 minutes repeat the process of lifting the duck out and pouring out the sauce from the inners 

Ｍidway through the cooking process flip the duck and when you think it's done stick in a skewer on the thickest part of the duck and if no blood seeps out it's ready, if not keep cooking

Ａfter its done turn off the heat let the duck soak for 30-40 minutes, this will let the flavour and colour soak 

Ｔhe remaining sauce can be used for later use, such as marinating tofu 

Ｃut the duck into chunks and pour on the sauce

now we will make the final glaze

Ｐour 1/4 cups of sugar into a pot andy eato n medium heat, stir gently and let it melt and brown. add in 3/4 cups of sauce and let it boil on high heat until the sauce thickens 

Ｐour on the duck meat, this will give it a beautiful glaze and a delicious flavour