中文介紹
主料：北京鴨一隻；輔料：稻草；
調料：花椒、鹽、食用油、黃酒、味素；
宮廷稻草鴨的做法：
1、先用鹽、花椒、黃酒擦遍整隻鴨子，醃製1小時。選取一個特製的熏筒，把醃好的鴨子放入熏筒內，點燃稻草煙燻15分鐘左右；
2、起油鍋，燒至七成熟，將鴨子炸制上色；
3、另取玻璃紙兩張將鴨子包好，再裹上稻草，兩端用繩子紮緊，放入烤箱中烤3分鐘即可裝盤。
此菜式鴨潤香不膩，又很鮮嫩，略有甜味。用稻草來熏制鴨子，使得鴨肉中滲入了稻草的清香，使這道菜有了一種田園風味。
英文解說
Ingredients: Beijing duck;
Materials: rice straw;
Spices: pepper, salt, cooking oil, rice wine, monosodium glutamate;
Straw duck court practices:
1, first with salt, pepper, rice wine and rub over the whole duck, marinated for 1 hour. Select a special smoked drum, the marinated smoked duck into the barrel, light straw smoked for about 15 minutes;
2, from the pan, till the seven mature color will be fried duck;
3, the other two will take cellophane wrapped duck, and then wrapped in straw, both ends of the truss with a rope, into the oven and bake for 3 minutes then transfer to a plate.
This dish is not greasy duck Yun Xiang, and very fresh, slightly sweet taste. Smoked duck with straw to make duck in the fragrance into the straw to make the dish with a pastoral flavor.
