自制令人垂涎欲滴的老北京烤鴨
中國享譽世界的一道菜是什麼？北京烤鴨有沒有？都說不到長城非好漢，到了北京沒吃北京烤鴨就等於沒來過北京，就這話給北京烤鴨蒙上了一層神祕的面紗，另無數人垂涎，每年春節，在北京上班上學的孩子們回家必買的一個特產是什麼？全聚德烤鴨有木有？放寒假期間，沃爾瑪賣得最好的一件商品就是“北京烤鴨”。譯言網的龐冰心譯者爲大家翻譯了中英對照，如何在家自制烤鴨，過春節在家裏試試吧。
1. Trim the legs and wings of your duck back to the first joint. Remove any fat from the cavity and check for any remaining feather stubs. Slide your fingers under the skin and loosen all over
1.從鴨腿的第一個關節處斷去鴨腳和翅膀，檢查鴨毛是否煺乾淨，取出內臟。然後進行涮膛，把鴨腔、鴨頸、鴨嘴洗涮乾淨，將回頭腸及腔內的軟組織取出，用手指濾鴨皮，使其無血污。
2. String your duck onto whatever hanging device you prefer and then bring a large pot of water to the boil. Add 150g white venegar then take off the boil and plunge the duck in for 10 seconds. Hang the duck back up and allow it to cool for a minute or two. Repeat this process five times
2.用線把鴨身串好，將其吊掛，然後將一大鍋水燒沸。添加150克白醋，用沸水澆燙鴨身10秒鐘。將鴨身重新吊掛，待其冷卻一、兩分鐘後，重複剛纔的步驟5次。 
3. Grind 5g each of salt, star anise, orange peel, ginger, cinnamon, szechuan pepper and a couple of cloves and use to powder the cavity of the duck
3.取食鹽、八角茴香、桔皮、姜、桂皮、花椒以及丁香各5克，磨碎，將其填入鴨腔。
4. Either hang the duck in the blast from a fan or leave it uncovered overnight on a rack in the fridge. This will dry the skin
4.將已燙皮的鴨子掛在通風處，既可將其懸掛在風扇可以吹到的地方，也可放在冰箱物架上，無需遮蓋。這樣可將鴨皮風乾。
5. This is maltose, the secret ingredient available from Chinese groceries. It's about a quarter as sweet as sugar syrup but has the consistency and adhering power of epoxy glue and caramelises beautifully
5.下圖中是麥芽糖，是一種祕密配料，可在食品店購得。其甜度是糖漿的1/4,但含有稠度與粘度較好的環氧膠，用麥芽糖上色可使鴨身色澤鮮美。
6. Melt 200g of maltose in a pan with a little boiling water and stir in 50g each of rice vinegar and dark soy sauce Photograph: Tim Hayward/Guardian
6.在平底鍋中倒一點沸水，溶解200克麥芽糖，加米醋與老抽各50克。
7. Paint a layer of the glaze onto the duck's skin and allow to dry in the air from the fan. Repeat the process until you've built up a substantial, toffee-like coating
7.用糖水給鴨皮打上一層色，用風扇吹乾。重複這一步驟，直到鴨身定型，皮膚成中褐色再停止。
8. Again, this can be done in the fridge
8.然後將鴨子重放入冰箱保存。
9. Put some boiling water in the bottom of the roasting tin and place the duck in a 200C oven, immediately turning the temperature down to 160C. Avoid the temptation to peek for at least the first 10 minutes
9.在烤制容器裏放一些沸水，把鴨子放進200°C的烤箱，立即將溫度調至160°C。避免在10分鐘內開箱查看。
10. After an hour and a half the duck should be perfect. Allow to cool for a little to settle the juices and let the glaze harder. If you want to shred your duck meat, restaurant style, allow it to cool completely, refrigerate overnight and then reheat in a slow oven before shredding with forks
10.一個半小時之後，鴨子就該熟了。冷卻幾分鐘，淋上香油，增加光亮。如果您想嘗試飯店的食用方法，將鴨肉切片，那就讓其完全冷卻，冷藏一夜，再用文火烘箱加熱，然後用叉享用。
11. If you want to be a little more authentic - and trust me this version is worth it - serve thin shavings of skin and fat with just the smallest amounts of meat, along with pancakes, plum sauce and spring onions. Save the rest for a stir-fry course later
11.如果您想享用更正宗的北京烤鴨，相信我，這個方法保準可靠，趁熱將鴨片皮、少量鴨肉，伴以京蔥、青瓜、甜麪醬及薄餅同食。
