五香酱汁脆皮鸭Crispy Duck With Oyster & Spices Gravy

把鸭洗净后从中剖开成蝴蝶状。ash duck and cut from breast into “butterfly” shape.

用竹签或钢枝从鸭腿至胸穿串。Skewer the duck through the breast and the other through the legs.

把麦芽糖，黑醋和清水一起煮滚后用来冲淋鸭身5-6遍。Boil maltose，black vinegar and water in wok. bath the duck 5-6 times or more.

把酱汁材料和调味料一起煮滚，然后转小火焖煮20-30分钟，然后过滤，以生粉水勾芡。Boil seasonings with chicken feet and cuttlefish head until fragrant，lower the heat and continue to simmer for about 20-30 minutes. Drain up，and thickn with corn flour mixture.

用腌料腌鸭肚，然后挂起风干至少5小时。Rub the stomach with marinates and hang to dry in hot sun or a warm place for about 5 hours.

把烤炉预热至170℃，然后放入鸭，烤30分钟或至金黄色，熟透。Heat oven at 170℃，place duck on a baking tray and roast for about 30 minutes or till cooked n golden brown.

把鸭斩件，然后淋上酱汁即可。Cut duck into bite size pieces, pour over the gravy and serve hot.