盐水鸭
by 毛毛妈
时间过得真是快，转眼间来到加拿大已经20年了，虽说文化工作上能融入加拿大，但这中国胃还是改变不了的。闲话少说，又快过年了，今天跟网友们分享我的盐水鸭的做法。我做盐水鸭是用上好的花椒粉加海盐腌24小时，这样入味又不会太咸，非常香，很受朋友们的欢迎。
南京盐水鸭（毛毛爸补充）
南京人爱吃鸭子是出了名的，南京板鸭作为江苏著名特产，与镇江香醋、苏州刺绣、宜兴陶器一同驰名中外。明朝民间流传“古书院、琉璃塔、玄色缎子、咸板鸭”的民谣，就已将板鸭和南京国子监、大报恩寺等名胜相提并论。
板鸭是用盐卤腌制风干而成，压成扁扁的像一块板，故名板鸭。过年时卤菜店里橱窗挂的都是板鸭、香肚和鸭肫，因为这些腌制的特产能存放较长时间，是很合宜的年礼。大学同学头一回春节，大都买了板鸭回家，结果煮法不对，反被家人嘲笑南京的著名的菜怎么这么难吃。
其实对南京的平头百姓来说，盐水鸭才是他们不可或缺的家常美食。家里临时来客，或者开荤打牙祭，就到街头巷尾的摊子上斩一只盐水鸭，配上二两洋河或双沟大曲。肉厚的部位下饭，骨头多的下酒，真是快活似神仙。
用料:
1：鸭子一只2500克，洗净去掉多余的肥油。
2：海盐3大匙，花椒粉1大匙。
3：葱一条，姜片5片，八角一粒，丁香2粒，盐1大匙。
做法：
先将海盐和花椒粉拌匀（图A），把花椒盐均匀里外涂抹鸭子（图B），密封冰箱里腌24小时。将鸭子里外用水冲洗干净（图C）备用。
大锅放入大半锅水加入所有3料(图D)，置炉上开大火，水滚放入腌好的鸭子（图E）,水要没过鸭子，等水将要滚，调小火（电炉2）盖盖焖煮30分钟，一定要保持水微沸。离火等水温自然降到室温，拿出煮好的鸭子，放入干净盒里（图F）密封，冰箱里冰4小时后斩块食用。
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人心同然，每个人都想要最好的货而最便宜的价格。
Thank you very much for your recipes, I recommended your website to lots of my friends. I have a question, for this one, could I switch the duck to turkey? We just got a big turkey and am wondering whether we can try it this way.
I never try this before, it should be ok, but cooking time may need longer.
今年的感恩节我用火鸡试做了一次，味道还不错，只是盐要稍微多一些，水滚后转小火焖煮约一个小时。然后取出晾干。我的锅太小放不下，我把火鸡切小一点分两次煮的。但是成品绝对不漂亮，好吃又便宜就对了。谢谢毛毛妈的菜谱。
能干。
This year Thanksgiving I tried to do this recipe with a turkey, the taste was good, but it needed more salt , after water boiling turn the heat down to low, cook for about an hour. Then take it out and let it dry. My pot is too small to fit it. I cut the turkey in small portions. The dish was not very beautiful, but delicious and cheap Is the best. Thank you Maomao Ma recipes.
you are welcome.
Looking forward to trying this recipe with turkey as well this Christmas. Do you recall how big your turkey was? Mine is probably going to be 14 lbs. I might have to cook half at a time. TIA.
The duck is only about 4-5 lbs, for turkey, you need to cook much longer, I am not sure if the turkey would turn out to be nice.
简单易行。家人吃了赞不绝口。感谢！