關於 油 鴨脾 處理 ，我們在網路上蒐集到這些相關的討論、資訊與評價

法國油封鴨髀配南瓜燴薏米 ($258) Duck confit w/ pumpkin braised barley, Balsamic sauce (HKD258)

法國油封鴨脾。南瓜粒。薏米。黑醋汁 Duck legs confit, Pumpkin, Barley, Balsamic sauce

I love this French Duck Confit more than beef steak. The duck leg confit was well seared, nicely marinated and the meat was tender and juicy. Absolutely flavorful and delicious! I relished two duck legs quickly!

法國油封鴨髀大隻而肉厚，處理得相當不錯，肉質嫩滑，不會過於粗糙，加上一些薏米調整口感，使油感不致太突出。

悅滿軒 House of Joy
荔枝角青山道800號饒宗頤文化館H座
Block H, Jao Tsung-I Academy, 800 Castle Peak Road, Lai Chi Kok
Serirs: #法式風格有氣氛餐廳
#Duck #DuckLegsConfit #油封鴨脾 #鴨脾 #南瓜 #薏米 #Barley
#foodphotography #foodshare #foodstagram #foodporn
#食評 #食記 #hkfood #hkfoodlover #手機食先
#香港グルメ
#悅滿軒 #HouseofJoy #饒宗頤文化館 #荔枝角美食 #美孚美食 #法國菜 #法式料理 #青山道 #打卡

今日好辛勤，一早溜狗然後清洗四部冷氣機，又趕忙做午飯和煲湯，三點又去買菜，當然還要煮晚餐，好累呀，想不認老也不行😂喝了兩大碗凄涼菜湯補充體力。😂

[ 臘 鴨 脾 南 北 杏 展 肉 西 洋 菜 湯 ]

https://www.facebook.com/profile.php?id=100044163952882 Maggie's kitchen瑪姬煮場

材料.......

1........西洋菜一斤多
2........臘鴨髀一隻
3........豬展肉一斤多
4........南杏一兩
5........北杏半四錢
6........蜜棗三粒
7........水4.5公升至5公千

步驟一......

西洋菜用鹽水略浸半小時後再清诜幾次，瀝水後才放煲。 (以防有水蛭或螺。蟲)

步驟二......

豬展肉洗淨氽備用，腊鸭脾剪去多餘肥油皮/或可去皮，徹底氽水後再洗淨，再略斬開放煲(如圖)。

步驟三.....

大南杏，北杏，老陳皮，沖洗乾淨，略浸

烹調法.....

1.......適量水先放入煲內，然後
2.......隨凍水将西洋菜一併放入，將菜按入水中
3.......先上蓋將水煮沸滚後，
4.......再放入二至六項材入煲內同煲，
5.......直至水再次沸騰時，將火调以中火，
6.......讓其繼續滚煮十五分鐘左右，
7.......然後再調文火，以小火繼續炖煮
8.......煲至剩水所需或至一半左右
9.......可以試味後，嫌味淡放少量鹽調味後，
19.....熄火稍焗再飲用。

備註......

一般市面上單一賣的臘鴨髀都是鹽水脾，亦偏鹹，所以一定要徹底去了部分油皮，再氽水洗淨，可斬件放湯，耍試味後才添加鹽調味。

好多人會用鴨翼，鴨腳，鴨頸，鸭頭一同去煲湯 ，但係這些部分好多時冇認真去處理就去曬製，並非氽下水就能去除。

好久沒有煲湯，見有西洋菜賣，過年又買有腊鴨脾，就配搭了這個湯，材料只簡單四樣，但湯味濃郁，超香。。😋😋

[ 臘 鴨 髀 紅 蘿 蔔 豬 展 骨 西 洋 菜 湯 ]

https://www.facebook.com/profile.php?id=100044163952882
Maggie's kitchen瑪姬煮場

材料.......

1........西洋菜一斤多
2........臘鴨髀一隻
3........豬展骨一斤多
4........紅蘿蔔兩條
5.......水4公升至4.5公千

步驟一......

西洋菜用鹽水略浸半小時後再清诜幾次，瀝水後才放煲。

步驟二......

豬展骨洗淨氽備用，腊鸭脾剪去多餘肥油皮/或可去皮，徹底氽水後再洗淨，再略斬開放煲(如圖)。

步驟三.....

紅蘿蔔洗淨削皮切厚角/厚片

烹調法.....

1.......適量水先放入煲內
2.......然後隨凍水将西洋菜一併放入，
3.......先上蓋將水煮滚後，
4.......再放入剩餘材料蓋同煲
5.......直至水再次沸騰時，將火调以中火，
6.......讓其繼續滚煮十五分鐘左右，
7.......然後再調文火，以小火繼續炖煮
8.......煲至剩水所需或至一半左右
9.......可以試味後，嫌味淡放少量鹽調味後，
19.....熄火稍焗再飲用。

備註......

材料還可以加入一塊陳皮和少許南北杏同煲

一般市面上單一賣的臘鴨髀都是鹽水脾，亦偏鹹，所以一定要徹底去了部分油皮，再氽水洗淨，可斬件放湯，耍試味後才添加鹽調味。

好多人會用鴨翼，鴨腳，鴨頸，鸭頭一同去煲湯 ，但係這些部分好多時冇認真去處理就去曬製，並非氽下水就能去除。

⬇️⬇️English recipe follows ⬇️⬇️
油鴨髀煲仔飯：

材料：
米1.5膠嘜
臘鴨髀1隻
免治豬肉120克

處理：
1. 煲1鑊滾水，放油鴨髀煲3分鐘，去除污漬及油漬。
2. 豬肉調味：
a. 胡椒粉少許
b. 生粉1茶匙
c. 生抽半茶匙
d. 雞汁1茶匙
e. 油1茶匙
撈勻，醃10分鐘。
3. 放米落煲仔，洗乾淨。
4. 加水落煲仔，大約高於米面1/4吋。
5. 油鴨脾已出水，清水沖洗乾淨。
6. 油鴨脾，切件。

烹調：
1. 放油鴨髀及免治豬肉落煲仔，中火煮滾。
2. 用毛巾封蓋煲邊，以保持煲內熱力。
3. 滾起後，熄火，焗10分鐘。
4. 預備煲仔飯豉油：
a. 油少許
b. 生抽1湯匙
c. 糖半茶匙
滾起，放在碟仔。
6. 飯已焗了10分鐘，開慢火，煲仔4邊，每邊燒1分鐘。
7. 全程時間大約15分鐘完成。可享用。

Cured duck's leg claypot rice:

Ingredients:
Plain rice 1.5 measure cup
Cured duck's leg 1 No.
Minced pork meat 120g

Preparation:
1. Boil up a wok of water, put cured duck's leg. Boil for 3 minutes to remove dirts on duck.
2. Season pork meat:
a. Pepper little
b. Tapioca starch 1 tsp
c. Light soya sauce 1/2 tsp
d. Chicken sauce 1 tsp
e. Oil 1 tsp
Mix well. Season for 10 minutes.
3. Put plain rice into pot, rinse thoroughly.
4. Add water into pot, it is about higher than the volume of plain rice for
1/4 inch.
5. Cured duck's leg has been soaked well in boiled water, rinse with tap water.
6. Cured duck's leg, cut into pieces.

Steps:
1. Put cured duck's leg and minced pork into pot. Heat up at medium flame.
2. Cover up the gap on the pot by a towel to keep the heat inside the pot.
3. Turn off fire after the pot has been boiled up. Leave it for 10 minutes.
4. Prepare the sauce for claypot rice:
a. Oil little
b. Light soya sauce 1 tbsp
c. Sugar 1/2 tsp
Boils well. Put on serving plate.
5. Rice has heated in pot for 10 minutes. Turn to low flame. Claypot rice, turn around the pot 4 times with 1 minute for each time.
6. It takes about 15 minutes to complete the whole process. Serve.

?煲仔飯/煲仔菜?(系列播放清單)
https://www.youtube.com/playlist?list=PLkU_SdeTtB_Tuisabth907E6CxvfkUTGb

臘腸潤腸油鴨髀肉餅飯1
https://youtu.be/6jgOrl2xOkA

潮式芋頭煲仔飯2
https://youtu.be/Iu7EqCni2wk

???我有900多條片?大家入呢個網址 ?全部可以睇曬?
https://goo.gl/cuyAZa hip???

??I have more than 900 movies?Everyone enters this URL ?All can be viewed ?
https://goo.gl/cuyAZa hip??

Claypot Rice with Cured Duck Leg?Rich, Meaty, Stomach-Filling, Soul- Satisfying Tastiness?

⬇️⬇️English recipe follows ⬇️⬇️
脆卜卜焦香煲仔飯：

材料：
臘肉1條
臘腸2條
膶腸2條
臘鴨脾1隻

處理：
1. 滾水淥一淥所有材料。
2. 放3膠嘜米落煲仔。
3. 米洗好，放3膠嘜半水。

烹調：
1. 中火煲飯。
2. 清水洗淨所有材料。
3. 油鴨脾，切去肥膏。
4. 飯開始滾，就要放材料，冚蓋。
5. 飯已收乾水，轉最慢火。
6. 放肥膏在煲邊。
7. 煲邊加入少許油。
8. 開慢火，烘四邊，每邊2分鐘。
9. 完成程序。
10. 斬好所有材料，完成。

Claypot rice with dried seafood:

Ingredients:
Cured meat 1 No.
Chinese sausages 2 Nos.
Duck liver sausages 2 Nos.
Cured duck leg 1 No.

Preparation:
1. Soak all the ingredients in boiled~up water.
2. Put 3 measure cups of rice in claypot.
3. Rice has been rinsed, put 3 1/2 measure cups of water.

Steps:
1. Cook the rice at medium flame.
2. Rinse all the ingredients with tap water.
3. Cut out the fat from duck leg.
4. Rice starts to boil up, put all the ingredients. Cover up the pot.
5. Rice has been almost cooked well. Turn to low flame.
6. Put duck's fat alongside the rice.
7. Add little oil alongside the rice.
8. Burn at 4 sides of the pot at low flame. Each side burns for 2 minutes.
9. Steps completed.
10. Cut all the ingredients well. Serve.

咸魚雞粒豆腐煲
??? youtube龍虎榜39 https://www.youtube.com/watch?v=DTcPvzQ5nm0

大家入呢個網址 ?我幾佰多條片?全部可以睇曬?https://goo.gl/cuyAZa

⬇️⬇️English recipe follows ⬇️⬇️
芋頭潮州煲仔飯：

材料：
急凍雞扒2塊
芋頭半個
梅菜1棵
蝦米3湯匙
冬菇5隻
臘鴨脾1隻
臘腸1條
支竹適量
珍珠米3膠嘜

處理：
1. 雞扒，清水解凍。
2. 梅菜，清水浸1小時。
3. 蝦米，清浸5分鐘。
4. 支竹，清水浸軟。
5. 冬菇，加入滾水，放入微波爐焗3分鐘，再浸半小時。
6. 煲1鑊水，滾後放臘鴨脾及臘腸出水1分鐘。
7. 雞扒已解凍，去皮，切去肥膏，切細粒。
8. 粗鹽乸雞粒15分鐘。
9. 蝦米，已浸好，倒去水分。
10. 冬菇、梅菜切粒。
11. 芋頭切粒。
12. 臘鴨脾及臘腸已出水2分鐘，清洗乾淨。
13. 切出臘鴨脾油，切絲。
14. 臘腸，切細粒。
15. 米洗好，用中火開始煮飯。
16. 雞粒調味：
a. 生粉1湯匙，撈勻
b. 油1茶匙，撈勻
c. 鮑魚汁1湯匙，撈勻
17. 飯已滾至起泡，轉慢火，加入臘鴨脾，臘鴨油放飯邊。
18. 芋頭，炸至金黃色。
19. 煲仔飯，分4邊，烘熟，每邊烘2分鐘。
20. 芋頭已炸好，倒去油分，開中火，放雞肉、蝦米、臘腸、梅菜及冬菇炒勻，炒2分鐘。
21. 隔去鑊中的油。
22. 另一邊煲仔飯內，夾起臘鴨脾，已在鑊中隔去油分的材料，放在煲仔飯中，用慢火再煲數分鐘。
23. 放已浸好的支竹在油中火煎一煎。
24. 另一邊鑊，放3湯匙豉油，放1湯匙糖煮溶，倒入碟仔，完成。

Claypot rice with taro in Chiu Chow style:

Ingredients:
Frozen chicken steak 2 Nos.
Taro 1/2 Nos.
Preserved vegetables 1 No.
Dried sea shrimps 3 tbsp
Mushrooms 5 Nos.
Cured duck's leg 1 No.
Chinese sausage 1 No.
Bean curd appropriate amount
Plain rice 3 measure cups

Preparation:
1. Chicken steak, defrost with tap water.
2. Preserved vegetables, soak in tap water for 1 hour.
3. Dried sea shrimps, soak in tap water for 5 minutes..
4. Soak the bean curd until it turns soft.
5. Mushroons, put in a bowl with water, microwave for 3 minutes, then soak for 30 minutes more.
6. Boil up a wok of water, soak the cured duck's leg and Chinese sausage in the water for 1 minute.
7. Chicken steak has been defrosted. Remove the skin and fat. Dice in small cubes.
8. Season the chicken cubes with cooking salt for 15 minutes.
9. Dried sea shrimps, has already been soaked well. Pour away water.
10. Mushrooms, preserved vegetables, dice in cubes.
11. Taro, get it diced.
12. Cured duck's leg and Chinese sausages have been soaked in boiled~up water for 2 minutes. Rinse thoroughly.
13. Cut out the fat of cured duck, then slice.
14. Chinese sausage, dice in small cubes.

Steps:
1. Rice has been rinsed well. Heat up at medium flame.
2. Season the chicken cubes:
a. Tapioca starch 1 tbsp, mix well.
b. Oil 1 tsp, mix well
c. Abalone sauce 1 tbsp, mix well.
3. Rice is started to boil up, turn to low flame, put cured duck's leg, cured duck's fat to be put alongside the rice.
4. Taro, to be deepfried to the colour golden yellow .
5. Claypot rice, turn around the pot 4 times with 2 minutes for each time.
6. Taro has been deep-fried well. Pour away excess oil. Heat up tbe wok at medium flame, fry well the chicken, dried sea shrimps, Chinese sausages, preserved vegetables and mushrooms for 2 minutes.
7. Pour away the oil on wok.
8. Pick up the cured duck's leg from claypot, then put everything in wok on top of rice. Heat up at medium~low for several minutes.
9. Fry the soft bean curd in wok for 1 minute. Put into the pot.
19. Melt 3 tbsp light soya sauce with 1 tbsp sugar at low flame in wok. Pour into a small plate. Serve.

煲仔飯 芋頭香 潮州 雞粒臘腸