【明爐燒鴨】全鴨版｜一人前簡單版｜點樣買英國本地鴨？｜脆皮水玻璃水分別｜冬至必備｜10個簡易步驟｜新手入門｜脆皮關鍵｜價錢｜英文｜就地取材｜廚職背遊梁芷靈

[@chanolivia2864]

我尋晚焗起咗4隻脾，屋企人食得好開心呀。冬至嗰晚會試下焗全隻😊全鴨已買到。

[@BackpaCooking]

真係好多謝你一齊煮！聽到你話屋企人食得好開心，我都好開心！

[@chanolivia2864]

尋晚做冬，焗起咗全鴨，長輩小朋友都食得好盡興😊真心好多謝你，有你呢條片跟住做，先可以做到係英國第一餐冬至飯。

[@Shawn-o4z8y]

鸟语听不懂

[@williamwei9524]

@@BackpaCooking 作爲人，你究竟從哪裏來？你活著的意義應該是什麽？你靈魂永恆的家在哪裏？

[@wingc.7203]

您好：獻上簡單改進版，淋熱水前由頸部吹氣打入皮同肉之間，皮會更香脆，原隻鴨出爐，不宜馬上切，最好等20分鐘，皮不會再收縮更加脆，肉質更好。❤

[@DorisWong-rd5pi]

想問用咩嘢吹？

[@wingc.7203]

@@DorisWong-rd5pi 最好用氣泵，通常氣泵有幾個嘴，用又尖又長個嘴插入頸部泵，冇的話用飲筒插入頸部用口大力吹這樣比較辛苦但也可以。還有打完氣後拖熱水先拖頸部再拖其身，令頸部先收縮減少打入的空氣流失。

[@barwonet]

@@DorisWong-rd5pi 我用氣動工具壓縮泵，劏雞用牛刀，吹鴨皮如吹牛皮，哈。

[@coralmoney0702]

系㗎，整好要等一陣佢收水？收汁？先斬，冇漏汁等咁厲害

[@yulo6376]

單車泵氣都ok

[@PianoEnergy-oe3yu]

好犀利呀芷靈！ 真心佩服你的煮食天份❤ 就地取材，給移居英國的香港人學會不同港式菜色，你呢集一出，英國的鴨一定又大賣了😂

[@masontang2434]

芷靈 照顧埋單身朋友感受，讓我們不怕孤單。 多謝🎉

[@kongling1]

芷靈，謝謝你為在外的香港人用心製作不同菜式，治療我們的思鄉病❤

[@DaisyLo118]

除咗鴨肶，焗燒鴨胸都好正，啖啖肉，焗完可以切片加大蔥（leek）和海鮮醬食，用潤餅皮包住當片皮鴨食，潤餅皮唔使買，自己都好易整，上網 search 好多台灣 youtuber 都有教。

[@wendymasood5809]

芷靈真係好叻女，又教大家用英國才料做出出色燒鸭❤❤❤🙏🙏🙏👍👍👍😋😋😋💛💛💛

[@graceliu5003]

請問玻璃水：麵粉，粟粉和水的比例是怎樣？如果沒有紅麵豉醬，有沒有其他醬料代替？另外，可否最後將所有材料份量寫在資訊欗內，這樣看起來較為清晰，對初學者而言亦較易掌握

[@rjearoma]

芷靈D片十足十電視製作，做咗好多功課同preparation, 雖然我唔食家禽，但我都一定要俾like支持！加油芷靈！

[@BackpaCooking]

實在好多謝你嘅欣賞！

[@barwonet]

澳洲賣酒精飲品要有酒牌，華人超市賣的料酒都是鹹味廚用假酒，醃肉用 vodka，竟然吾道不寡，橘味青檸味伏特加更添果香。起鑊調味汁料則用 port，夠甜不用下糖。澳洲華人超市有麥芽糖賣，但不像幾十年前那插刀也難入的貨色，倒不如用土產 maltose。

[@solriang2836]

多謝你的心得，現在知道其實自己做燒鴨都唔係十分困難，會試試看來醫思鄉情緒

[@crazybow00]

就地取材，重有food science學，而且每次都照顧埋一人前，好細心。 🤩🤩

[@kaikwongwong1336]

多謝！

[@BackpaCooking]

好多謝好多謝你嘅支持！

[@Yellowmoonhero]

呢個時候係食鴨季節啲鴨好平！用golden syrup白醋！擺落雪櫃唔乾

[@cindylau2656]

䇛靈好叻女，不段努力去做香港燒味及其他餸菜，讓香港在節日時能與家人享用，會嘗試去做燒鸭，期待下一條片。😋😋👍👍

[@jollyho2348]

除咗感謝，真係唔知仲可以講咩🙏🙏相信去到英國的香港人，要適自己煮三餐都唔容易，你的分享讓大家可以食到香港的味道。🙏🙏

[@susannamackness6827]

I have been in the UK for 18 years, wish I'd found you much earlier!! Well done.

[@cecilia8520]

Job well done, 芷靈! Thanks for sharing! Do take good care of yourself and stay healthy/happy!

[@Hmsfnd-Mark]

👍👍👍😋😋😋 、麥芽糖較 honey 適合、你好似好適應, 好enjoy u.k. 嘅生活，希望每位到外地生活嘅人都咁適應，咁enjoy ! 😆㊗️💪,,,期待下集！

[@annyliu1918]

Golden syrup or molasses is good substitute for maltose aka malt syrup. Normally with the sugar or cake section. BTW thank you so much with your cooking tips, keep up the good work.

[@KR-fh9iu]

I absolutely love your work! Thank you for being so likeable and your use and choice of language is perfect and so helpful to Cantonese speakers for learning English. I can understand Cantonese but I can't read or write Chinese. You present yourself wonderfully too. I give you 5 stars! 🌟🌟🌟🌟🌟

[@lisahui7114]

糖交都幾好加醋·O檬·玻璃皮❤❤❤

[@letby-i8v]

正呀！！之前都有買鴨髀，不過真心唔識整！！相對香港，呢度買鴨髀真係粗暴簡單好多！！最後你提到個醬，都好重要，一直好中意食香港果隻甜甜酸酸嘅醬，以為響呢度都無可能㗎啦，點知？！！原來咁簡單就買到！！

[@KM-uo7ye]

芷靈，多謝你🙏🏻，我超鍾意食燒鴨🥹😍😘 Wish you a wonderful Christmas and a happy New Year 💗🫶🏻🥳 好好善待自己同身邊人，好好過個開心聖誕同新年🎉

[@quxzwong1839]

Thanks

[@edge8912020]

睇多次片聽到芷靈聲音有小小憫憫地，要保重身體呀❤

[@crystalwong9839]

正呀，仲可以片皮鴨，燒鴨瀨，生菜包炒鴨鬆，雪菜火鴨絲炆米🤤

[@mimihello4410]

勁~燒鴨都有~芷靈~真好利害~~謝謝分享~食譜~加油

[@yuk-chingman618]

試過燒腩仔又試過义燒都成功,今次又有新挑戰。👍😋💪

[@wm763]

真係比個贊您、玻璃水您都識🎉

[@leung-j1j]

如果隻爐有氣焗功能， 風乾隻鴨，應該可以用微溫加快風乾隻鴨， 收爐後亦都可試打開爐門，靠隻爐吹風乾散隻鴨身水氣

[@shannenchin9825]

I kove how detail you shared your recipe. Even to the extend your mention why hot water is essential to improve the elasticity of the duck meat. You also give options of what can be opted out and what it will cause the difference. You also mentioned ingredients, the in english and chinese which is great. Absolutely love your channel. Keep it up 💪

[@joselee0000]

多謝芷靈好清楚簡單介紹點做燒鴨... 可以在英國自己都做到🙏👍👍

[@kw8310]

Perfect timing I happened to have bought some duck legs and then saw this! Can’t wait to try! Thank you!

[@smchan9756]

芷靈你好，今次你製作明爐燒鴨，我覺得好有挑戰性。

[@enginebno]

好野有一人前，適合我哩D 一條友移英的

[@miuyeecheung4303]

多謝用心教做燒鴨,我住的温哥華生鴨比燒鴨平不多又容易買到.待買到鴨腿就會做

[@alexi99999]

包焗架呢個方法正 !

[@waihungtang3932]

粱小姐，我這個在香港的退休人，欣賞妳的 烹飪技巧。我把妳的片段分享給我的移民外國的朋友😊。

[@BackpaCooking]

真係好多謝你嘅欣賞! 仲分享埋俾移民外國嘅朋友!!

[@jeffreytse8265]

芷靈知唔知焗爐菜式改用air fryer嘅話時間大概要縮短幾多，或者溫度減低幾多？（我自己都琢磨緊但有時會失手焗過龍）

[@EW-Poodle4]

睇你嘅片好開心又學到嘢Thank you😊

[@danatsui2777]

以前住埠仔, 一定要學識這些烹調才能解鄉愁😍😋

[@mr_chin_chin]

用golden syrup 代替唔知會唔會啱啲

[@jane6612]

Thanks!

[@BackpaCooking]

🥰實在好多謝你！

[@duckyouhaha1531]

好感動😭多謝您嘅細心、熱誠👍🙏👏

[@edge8912020]

芷靈你好勁呀！❤

[@CC-is8xg]

芷靈，你實在太利害了！真令我佩服👍👍👍

[@mandywu6690]

芷靈你好，我跟你做咗义燒和燒肉尚算成功，我諗多做幾次會更出色。加油👏

[@michael_lam]

多謝一人前介紹

[@yorkraywong3802]

又係嗰句，「你真係好勁」 以為一啲好難做嘅餸菜，原來都可以home make Super thanksssss for your sharing

[@ivanfung5483]

厲害👍不得了 好窩心 冬至快樂

[@H夢想姑娘]

Looks like groceries in the UK are much cheaper than in the US. Thank you for sharing your cooking experiences.

[@kellyyiu6549]

嘩，好開心呀，要跳開心舞 🎉🎉😂 上次有留言你真係研究去整， 攪到我都要認真跟住方法試下做

[@BackpaCooking]

多謝你哋留言😚 你哋嘅聲音我都聽到㗎

[@w1221]

Thank you so so so much for the recipe!! 我用雪櫃風乾48hrs，今晚啱啱焗咗4隻脾，肉好入味，但係個皮無乜顏色？！請問焗爐setting應該係什麼？Grill? Fan? Convection? 2樣一齊？

[@fatcat9434]

芷靈，預祝妳冬至愉快！我會留個鴨殼加埋那包內臟骨煮大白菜湯或者鴨湯河❤❤❤

[@ecilaecila7898]

Your videos bring so much joy into the world!

[@waiwaiw9129]

你真係好勁，又勤力！ 💪🏻💪🏻💪🏻咁快有新片！ 我跟唔切😅

[@kwokfai8563]

最後酸梅醬簡直係畫龍點睛👍🏼

[@Richie666-oh7ud]

今朝早先係Asda 買同牌子嘅鴨，大減價£7.50 一隻，一次過買咗5隻，兩隻用嚟做燒鴨，兩隻用嚟做香蘇鴨，最後一隻用嚟poach 。。。 已前開鋪頭時一個星期燒一兩盒鴨，好simple...water bath ,malt vinegar + syrup +Worcestershire sauce,than hang dry 味道就。。海鮮醬，沙姜粉，五香粉, garlic,八角，salt and msg....自己唔食所以用msg😅

[@achan7912]

可以考慮一下陳皮鴨。

[@Richie666-oh7ud]

​@@achan7912我細嗰時爸爸成日煮陳皮鸭，而媽媽就愛煮南乳鴨。。。不過下次真係可以試吓煮陳皮鴨。。好在屋企有幾包廿十年嘅陳皮。。靚😊

[@YellowLemon1206]

芷靈妹妹，你好叻！ 很喜歡你影片製作，加油！

[@AppleDailyFriends]

教得非常好，好感謝芷靈🙏🏻🙏🏻💛🍎

[@kcedward]

火鴨絲炆米，鴨腿湯飯，冬瓜鐘 😆

[@haha-fs1cy]

太好了，今個冬至想試整呀！

[@mawchequein5344]

見一個鏡頭有火鷄,芷靈可唔可以教埋呀,好想知火鷄肚塞D乜食材入去😋

[@homergee57]

Good to see HAPPY person on you tube or any where view from USA from Hong Kong long time ago

[@chakli7475]

一句好嘢，正到流口水

[@connietam4648]

可否教整乳豬,Thx

[@alee4337]

好勁呀！感謝分享！

[@hohocircle1730]

多謝你。今年中秋做節，整咗成隻鴨，雖然皮路脆，但好好味。

[@ritayau3872]

Hi芷靈，多謝你啲片令我可以喺uk都煮到中式/港式嘢畀自己同屋企人食🙏🏻 我想請教下你我跟你嘅片整燒鴨個味係好成功👍🏻但肉質方面始終有啲太實淨，有冇方法整淋啲易咬啲？？？🙏🏻

[@mingchow-jy2sm]

正常是先過咗滚水後抹乾再用風扇風乾兩小時再上蜜芽糖水再風乾。

[@JessicaChuk-t9n]

睇見都想食。如果教整埋臘鴨肶就好啦！

[@orimilou6208]

🙏🙏今晚整咗泰式蒸鱸魚，好正！多謝賜教！

[@johenry5420]

有煱爐，煎可以嗎？

[@winglee7406]

好正，要試吓做

[@KoKo-vb5um]

祝聖誕節快樂

[@stellakwok4616]

多謝你，真係幾高難度呀！BTW 你件衫好有氣氛👏👏

[@shandichau4376]

芷靈,妳醫好好多人嘅思鄉病！加油！！！❤

[@noelleng3524]

芷靈 你會唔會教整燒賣？西超有無野可以取代大地魚粉👀 唔知咩味

[@chrislee1996]

好多謝芷靈用心研究咁多經典菜式👏👏👏 請問燒鵝係咪一樣做法？

[@BackpaCooking]

多謝你提問！做法差不多😄

[@rockerfromhk]

下集係唔係片皮螐，同生菜包?

[@vickychau2157]

夜晚晚，睇完，好想食，好肚餓呀😢😅

[@ChauFarrell]

Thank you to show how to cook roast duck👍, looking forward to the next part 🤗

[@karryb9872]

勁呀，除咗靈記茶餐廳之外，仲有靈記燒臘檔👏🏻 好羨慕英國成日都有duck leg 買，喺加拿大反而唔好常見，下次要去發掘下先😉 多謝你仲拍埋下一集，see you soon🙏🏻

[@mandychoi7567]

可否在最後有一個材料list，中英文。

[@qyuen4776]

thanks for sharing 👍 鴨肶，正🎉

[@chioalthea976]

太利害了，燒鴨都能做到👍🏻👍🏻👍🏻加油努力呀

[@wingc.7203]

好似樣，勁。

[@susannalam514]

芷靈妳好叻👍

[@fukeungchan2280]

Keep up strong positive cooking choices backpacooking 😊

[@Crystal13468]

❤多謝晒，又學到嘢👍🏻💯

[@basscheng9989]

Thank You So Much!! 一人前100分

[@KeungWai-qt8mn]

多謝芷靈，多謝分享，加油👍👍👍👏👏👏💪💪💪🙏🙏🙏💯

[@josephinewong6413]

❤謝謝梁芷靈⚘️🦆🍚🥢🍻

[@leungmandy3062]

好正，一定要試下整😊

[@joeman1502]

我今晚都試焗燒鴨，事前兩日已把鴨醃好放入雪櫃抽乾水，但焗完鴨身啲皮都係唔脆，脾位就勉強有啲脆，係唔係我用吹風功能唔合當呢？要用發熱線嚟焗，隻鴨先會脆皮？

[@user-nj6ro1qx1c]

鴨腿雪櫃風乾後，放入焗爐前，請問要唔要回溫呀

[@grandmaspring]

期待下一集

[@tiffanyyuen4981]

Brilliant!! Thank you so much!! Do you know how to make (甜)梅菜蒸魚？？

[@wwmm5778]

你咁勁, 得唔得架!!!💯❤👍

[@yipyip9486]

芷靈小廚