火鴨燜冬瓜，在夏天冬瓜當造時，經常出現的都是燒肉炆冬瓜，但其實用火鴨燜，不需加入太多額外調味料，味道香而不膩，冬瓜吸盡燒鴨的味道，即使夏日沒有胃口，只要吃上這個組合，必定暑氣全消，胃口自然變好，配飯作湯飯亦好，作湯麵也一流Video: https://youtu.be/hQzjhV-2xbA材料 （4人份量） 1隻 燒鴨 [fig1]500g 冬瓜 [fig2]2瓣 蒜頭2片 薑片湯料400ml 雞湯 [fig3]200ml 水2條 蔥2粒 八角 [fig4]燒鴨去骨詳細做法：https://youtu.be/nyAG_EI1k4M做法[詳細步驟請看短片]Video: https://youtu.be/hQzjhV-2xbA1 將燒鴨起骨，鴨肉切件2 將鴨骨、蒜頭、薑片和湯料大火煮滾，轉細火燜30分鐘3 400ml火鴨湯加入冬瓜粒細火燜20分鐘或至腍4 鋪上鴨肉細火燜5分鐘即可×不起骨，就要於步驟3，火鴨和冬瓜粒一起炆Ingredients (for 4) 1 Chinese roasted duck [fig1]500g Winter melon [fig2]2 cloves of garlic2 slices of gingerDuck broth400ml chicken broth [fig3]200ml water2 stalks of green onion2 Star anise [fig4]How to debone roasted duck video：https://youtu.be/nyAG_EI1k4MSteps [Please watch the video for detail]Video: https://youtu.be/hQzjhV-2xbA1 Debone the roasted duck. Cut the meat into pieces2 Put the pork, garlic, ginger and the broth in a pot. Bring it to boil. Simmer over low heat for 30 mins3 Add in 400ml duck broth from step 2. Add in the diced winter melon. Simmer over low heat for 20 mins4 Top with the roasted duck meat. Continue to simmer over low heat for 5 mins. Serve it hot.* if you don't debone the duck, simmer the duck with the winter melon together at step 3
