大年初二，待在家裡也有幾天了
想到冰箱裡有吩咐家中的太后娘娘要買回來的鴨子，也冷落牠在冰箱幾天
應該適時後來處理牠了...
剛好有外國朋友跟我要了食譜，個人用很破爛的英文翻譯了食譜製作過程...
希望他能看懂
材料 Materials：
全鴨 Duck.............................one
柳橙皮 Orange peels............six orange
柳橙果肉 Orange flesh..........three orange
柳橙汁 Orange juice.............300 mL
紅蘿蔔 Carrot.......................two
洋蔥 Onion...........................two
牛絞肉 Ground beef..............300 g
豬絞肉 Ground pork..............100 g
西洋芹 Celery........................a little
義大利香料 Italian spices.......a little
迷迭香 Rosemary..................a little
百里香 Thyme.......................a little
黑胡椒 Black pepper.............a little
鹽 Salt.................................a little
首先先把全鴨做去骨去頭的動作，只留下皮肉的部分，而記得將鴨子的內部大腿骨去除，鴨翅的肱骨的部分也給去除
不要完全給去除四肢的骨頭，這樣餡料也可能會從四肢的部份給流出來啊！
First, the ducks do remove all the bones, leaving only part of the flesh,
and remember to remove the the internal thigh bone of a duck, duck wings humerus also to remove,
"Not to completely remove the bones of the limbs, the fillings may be flow out from the limbs"
去除完鴨骨架後，把鴨骨架與西洋芹、洋蔥1顆切碎、紅蘿蔔1條切丁、柳橙帶皮1顆、肉桂葉、義大利香料一起煮沸
且燉煮1~3小時，水不夠時記得添加水不要煮乾了！
Remove duck skeleton, put the skeleton with some celery, dice an onion,
diced a carrot, an orange(with peel), some bay leaves and Italian spices, and stew 2 to 3 hours
將鴨皮囊的部分用鹽、黑胡椒與義大利香料共同醃製1小時
Marinated duck with salt, black pepper and Italian spices together for 1 hour
在等待的時間內，將4顆的柳丁的皮給切削下來，像削蘋果一般，並將柳丁皮切絲與糖水(糖：水比例 = 1：2)
煮至透明樣，等冷卻後之後再將柳丁皮切末
Waiting time, the four orange peels to cutting down,
and cut into long thin strips with syrup (sugar: water ratio = 1:2)cook until transparent
after cooling, cut the orange peels to mince
將牛絞肉：豬絞肉，以比例為3：1混在一起，
並加入切末的洋蔥一顆、切末後的柳丁皮、一些黑胡椒、義大利香料混在一起
Ground beef: ground pork, (ratio = 3:1), and add the mince onion, mince orange peels,
and with some salt, black pepper and Italian spices make mix
將餡料填充在鴨皮囊當中，可依照各人喜愛多加一些柳橙皮(煮過的)，還有柳橙果肉，添加柳橙香氣與味道
Fillings fill in the duck，in accordance with each favorite to adding more orange peels,
and some orange pulp, add the orange aroma and flavor
用針與棉線把鴨子給縫起來，切記要縫緊，否則餡料會跑出來
Duck with a needle and cotton thread to sew together
Remember to sew tight, otherwise the filling will flow out
(...鴨：人家第一次被綁這樣... 不要啦！) the duck looks a little shy...
之後放入鍋子當中將表皮給煎到微焦，記得每一面都要均勻煎到
Then placed in pots which give the epidermal the fry to bun brown,
remember that each side should be evenly fried to bun brown
煎的過程當中會一直釋放油脂，並且鴨肉會開始變得緊緻與變小，這是正常現象
The process would have been to release grease,
and duck becomes compact and smaller, which is a normal phenomenon
將烤盤上鋪上洋蔥丁、柳橙皮、西洋芹、蘿蔔丁，並將煎至焦黃的鴨子放在上面
並撒上一些百里香or迷迭香，送入烤箱以上下火180度C烘烤3小時
Bakeware capped with some onion, orange peel, celery, carrot,
and put the fry until browned duck on the top
sprinkle some thyme or rosemary, and bake at 180℃ for 2.5 ~ 3 hours
現在開始準備醬汁的部分，將已經燉煮2 ~ 3小時的鴨湯，取500 mL並且加入切碎的洋蔥、紅蘿蔔、柳橙皮
以及柳橙汁並一起熬煮至濃稠狀，再將醬汁以網子過濾，去除蘿蔔、洋蔥、柳橙皮
擺盤放上烤好的鴨子即可
Now start preparing the sauce, take 500 mL duck soup(befoer we stew)
and add chopped onion, carrot, orange peel
As well as orange juice and boiled together until thick like, then the sauce to filter with strainers,
remove the carrot, onion, orange peel, the laster, put the baked duck on the top.
bon appetit!!
說真的，其實我也沒在法國餐廳吃過這道菜，但我姊吃過這道菜的她，她說真的很像也很好吃
就暫且相信吧！
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