為提供更方便的一站式服務與讀者,星島雜誌集團旗下的東周網、東TOUCH、PCM電腦廣場、CAZ Buyer車買家、JET及Spiral游絲腕表網站將歸納為My-Magazine網站,只需完成以下簡單登記程序,即可以一個電郵地址,享用以上各網站提供的各種會員服務及源源不絕的會員優惠!
submit
submit
主頁  > 專欄  > Annie Leong Look & Cook 2010 年 04 月 20 日

梁許安璞

梁許安璞(Annie Leong)於2005 年4 月開始撰寫這個專欄,隨後更出版了《安璞.滋味.知美》及《安璞.滋味.知緣》兩本烹飪書。憑着她對食物的極端執着與狂熱,對任何菜式都鍥而不捨地解構烹調技巧及製作完美食譜,深得忠實讀者的擁護。梁太於2007年10 月成立了www.cookwithannnie.com 網站,透過網站的討論區,與會員直接互動,交流各式各樣的題材、疑問和意見,也為她帶來更多刺激的新方向。梁許安璞熱情傾注的非凡入廚之旅,就只等你開卷一讀! annie.leong@singtaonewscorp.com

傳統葡式鴨飯

葡式鴨飯的葡文為arroz de pato,這是一道傳統且流行的菜式,特點是鴨肉、鴨油和鴨香令飯粒變得惹味可口。很感謝May Gabison給我指點做西班牙飯的技巧,她的sofrito番茄式醬汁(將洋葱和蒜慢慢炒至深色糊狀,然後加入番茄和糖)正是能令炒飯注滿濃濃味道的秘密。出色的烹飪竅門實在可遇不可求,所以我衷心多謝May,讓我獲益良多。

0

Editor's Note

「秘製的番茄醬汁鮮濃惹味,混進鴨飯中,頓成絕配。雖為傳統葡菜,卻極為迎合愛吃米飯的中國人口胃。」

葡式鴨飯 / Duck Rice Portuguese Style
材料Ingredients
鴨 1隻(3千克)
1斤 1 duck(3kg)
醃料 For the marinade
蒜頭(搗碎) 5瓣 5 cloves garlic, crushed
3湯匙 3 tbsp salt
白胡椒粒 2茶匙 2 tsp white peppercorns
胡荽籽 4克 4g coriander seeds
八角 3至4粒 3-4 star anise
百里香 2束 2 sprigs of thyme
橙青 半個 Zest from half an orange
香葉 1片 1 bay leaf
鴨清湯 For the duck stock
大葱 1棵 1 stalk leek
西芹 2棵 2 stalks celery
黑胡椒 1湯匙 1 tbsp black peppercorn
足夠蓋過鴨身的清水 Enough water to cover the duck

製法

1. 用臼和杵或咖啡磨豆機搗碎鹽、八角、胡荽籽和胡椒粒,然後放入碗內。
Grind the salt, star anise, coriander seeds, and peppercorns with a pestle and mortar or coffee grinder, then transfer to a bowl. Mince the orange peel until very fine. Add the thyme, orange zest and the bay leaf.
multimedia2
2. 全鴨擦上混好的鹽醃料,置盤上。搗碎蒜頭,在鴨上灑勻,用保鮮紙包好,放雪櫃過夜。
Rub the salt mixture all over the duck and place onto a tray. Smash the garlic and spread over the duck. Cover with cling wrap and leave overnight in the fridge.
3. 翌日,用廚房紙抹去醃料,鴨皮上刺多個小孔,令油分在烹調時流出,造成脆皮效果。
The next day, use towel paper to wipe off the marinade. Punch holes into the skin all over the duck so fat can escape during cooking. This will help to make the skin crisp.
4. .鴨、大葱、西芹和黑胡椒同放入鍋,注入清水蓋過鴨身,開火煮5分鐘至滾,改小火燉11/2小時。
Put the duck in a pot with leek, celery and black peppercorns. Fill the pot with enough water to just cover the duck. Bring water to a boil for 5 minutes and simmer for 11/2 hours.
5. 撈起鴨,濾出清湯,撇去油分(你會注意到有多個1杯的油),備用。(完成鴨清湯部分)
Take the duck out, drain the stock, and skim off the fat(you will notice there is more than 1 cup of fat). Set aside.(This is now your duck broth)
6. 用短尖刀盡量貼近肉面,慢慢把皮削離,盡量成一整片狀。
Use a short sharp knife and work slowly, keeping the knife as close to the flesh as possible. Peel the skin away and try to keep as one piece.

鴨皮及肉的處理 / Dealing with the duck skin and meat

7.鴨皮向上放在焗盤,放入焗爐,以攝氏220度(華氏450度或煤氣7度)焗至鴨皮金黃香脆。
Place the duck skin side up on a baking tray and roast in a 220℃(450℉or Gas Mark 7)oven until the skin is crispy golden brown.
8.將焗脆的鴨皮切塊。
Cut the now crispy duck skin into pieces.
9. 鴨起肉切條。
Now remove all the meat and cut into strips.
煮葡式鴨飯 /
Cooking the Duck Rice Portuguese Style
材料Ingredients
西班牙米或意大利米(切勿洗米) 400克 400g Valencia or Arborio rice(Do not wash the rice)
鴨清湯 31/2杯 31/2 cups duck stock
罐裝番茄粒(隔水,剁蓉,再隔水) 1罐(14.5安士) 1 can(14.5 oz)diced tomatoes, drained, minced, and drained again
乾白酒 1/3杯 1/3 cup dry white wine
中型洋葱(切薄片) 1個 1 medium onion, cut in thin slices
蒜頭(切幼粒) 4瓣 4 cloves garlic, cut fine
糖 1茶匙   1 tsp sugar
西班牙辣香腸(Chorizo Sausage) 200克 200g Spanish-style chorizo sausage
淡煙肉厚片 100克 100g lightly smoked slab bacon
10. 西班牙辣香腸100克切小丁。在厚底鍋內燒熱1茶匙橄欖油,放入香腸炒至出油,盛起,備用。
Cut 100g chorizo into small cubes, and heat 1 tsp olive oil in a heavy-bottomed frying pan. Fry the chorizo until oil is rendered. Dish up the chorizo and set aside for later use.
11. 在同一鍋內,用香腸炒出的油炒香洋葱,炒透後加入蒜粒,繼續炒至洋葱和蒜頭近乎變黑。
Fry the onion slices in the oil rendered by the chorizo, and when it turns translucent, add the chopped garlic. Continue to fry until the onion and garlic turns almost black.
12. 灒酒,酒液揮發後加入番茄蓉和糖,慢火煮至呈果醬狀。這過程便是製作sofrito番茄醬汁的方法。
Add the wine and when it has evaporated, add the tomatoes with the tsp of sugar. Simmer over low heat until the sofrito becomes jam-like. This is the making of sofrito.
13. 加入米,拌炒至每顆米粒都裹着茄醬,倒入鴨湯,調高至中大火,開蓋煮滾5分鐘,間中攪拌。
Stir in the rice and cook until the grains are well-coated with the tomato mixture. Stir in the duck stock and increase the heat to medium-high, and bring to a boil, uncovered, stirring occasionally for 5 minutes.
14. 蓋上鍋蓋,調低至慢火,不必攪動,靜靜讓米粒吸收大部分湯汁,約需要15分鐘。
Cover the pan and turn the heat down to a simmer, leaving the rice untouched until it has soaked up most of the liquid. About 15 minutes.
15. 此時用匙將米輕攪,攪動時順道刮至鍋底,以防底層太早結焦。
然後將整鍋移到已預熱至攝氏180(華氏350度或煤氣4度)的焗爐內,將飯煮熟,約需要15分鐘。
Now give the rice a good stir with a metal spoon. Scrape the bottom of the pan well when stiring so the rice will not burn.
Then transfer the pan to a preheated oven of 180℃(350℉or Gas Mark 4)to finish cooking the rice. About 15 minutes.

上碟 / Plating

16. 取出一個可入焗爐的耐熱碟,先鋪一層飯,再鋪一層鴨肉……
Put a layer of rice in an ovenproof dish, then a layer of duck meat……
17. .……然後是另一層飯,餘此類推,直至所有飯和鴨肉全都放進去。
……then another layer of rice, and so on, until all the rice and duck meat have been used up.
18. 餘下半份香腸和煙肉切片,鋪上表面。
Cut the remaining half chorizo and bacon into slices and lay them on top.
19. 放回焗爐再焗10分鐘,趁熱上桌。
Return to the oven for 10 minutes and serve hot.