燔羽烤鴨 · 台灣唯一承襲全聚德百年技法
一隻好鴨，必經 十道工序。
從挑選鴨隻、灌氣定型，到風乾掛爐、刷糖水烘烤，每一步都蘊含百年傳承的火候與刀工。
在別人眼裡繁瑣，在我們心中卻是堅持。
因為只有這樣，才能讓皮酥、入口作響，鴨肉鮮嫩多汁、回味悠長。
這就是為什麼，燔羽的烤鴨，不只是烤鴨。
它是全聚德的經典傳承，也是在台灣才嘗得到的獨一無二。
跟著我們一起探秘十道工序，體驗這份歷經百年的堅持與美味。
A truly great roast duck must pass through ten essential steps. From the careful selection of the duck and shaping with air, to drying, hanging, glazing, and roasting, each stage carries with it a century of mastery in fire and knife skills.
What may appear complicated to others is, for us, a matter of devotion. Only through this process can the skin achieve its signature crispness and crackle, while the meat remains tender, juicy, and deeply flavorful.
This is why FANYU’s roast duck is more than just roast duck. It is the classic heritage of Quanjude, carried forward in Taiwan as something truly unique. We invite you to discover the story behind these ten steps and experience a tradition of craftsmanship that has endured for over a hundred years.
1. 嚴選櫻桃谷鴨 · 專屬身形 The Selection
嚴選台灣櫻桃谷鴨，控重 2.2 公斤左右。過重則柴、過輕則油少，燔羽只取剛剛好的那一羽。We use locally raised Cherry Valley duck and weighs exactly 2.2 kilograms— not too lean, not too fatty. Only those that meet our strict balance of skin, fat, and meat are chosen.
2. 細節講究 · 從羽根開始 Feather by feather
以鑷子逐根去除殘羽，再用火槍炙燒毛根，讓鴨皮平滑潔淨。每一口酥皮的純淨口感，從這裡開始。Before any seasoning, every feather is removed by hand. Then, a quick pass of flame singes the skin, leaving behind nothing but smooth, golden surface.
3. 皮肉分離 · 隱形工藝 A Gentle Separation
沒有人能直接看到這道工序的效果，卻每一口都能吃出它的痕跡。用傳統工藝打氣，讓皮肉分離，才能讓鴨皮獨立酥脆、脂香不膩。We introduce air between the skin and meat. This traditional technique ensures the skin crisps like glass, while the meat remains tender and juicy.
4. 熱水驟燙 · 上色前的關鍵 A Brief Bath
一浸一提，表皮收緊，肌理清晰，為接下來的上色與風乾建立理想鴨皮表面。The duck is quickly plunged into boiling water. This tightens the skin and primes it for glazing—a detail you’ll see in every glistening fold.
5. 首次淋糖 · 琥珀糖衣初現 The First Glaze
不是「刷」，而是用特製大勺將特定比例的麥芽糖漿從鴨頭均勻淋下。糖漿順著鴨身流動，每一寸都由重力與手藝共同完成。Using a deep ladle, our chefs pour a warm maltose glaze over the duck—never brushed. From head to tail, each pour builds a translucent coat, thin as amber and essential to the final crunch.
6. 初次風乾 · 2–3 小時定膜 First Rest
糖膜自然凝固、貼服於皮，水分慢慢蒸散，第一層香氣悄悄生成。The duck is hung to dry. Over the next few hours, the glaze begins to set, the skin firms, and moisture slowly draws out from beneath the surface.
7. 再淋麥芽糖 · 疊光焦香 The Second Glaze
再次以勺淋糖，糖膜加深、色澤堆疊，從晶瑩薄膜逐漸轉向焦糖銅光，為酥裂做好準備。Again, we pour—layering flavor, texture, and depth. The second coat isn’t just visual; it deepens the final color and sets the stage for caramelization during the roast.
8. 長時晾坯 · 風乾 24 小時 The Wait
低溫風乾一整天，是這道菜的靈魂。脫水定型後的糖膜，等待最後一刻的火之洗禮。The duck rests for 24 hours in a wind-controlled chamber.This is where transformation happens. The surface becomes tight and glassy—ready for the kiss of flame.
9. 燔火炙烤 · 傳統技法 × 現代環保 Fire, Reimagined
採用為全聚德研發專用、德國進口環保直立智能旋轉爐， 以明火慢炙 60 分鐘，燃燒的是脂香，留下的是皮脆。We roast in a custom German-engineered oven—designed with Quanjude’s master roasters to preserve the old ways, but with modern energy efficiency. The duck turns slowly for one hour, the sugars crisping, the fats melting, until the skin turns bronze and the scent fills the room.
10. 百年刀工片鴨秀 · 16 片盛世牡丹 The Final Petal
由師傅現場片下精華部位，排列成「盛世牡丹」之形，皮、脂、肉三層分明，薄厚一致，26 小時，只為盛開這一刻。The duck is carved before you. Sixteen even slices, each with skin, fat, and meat in perfect balance. Delicate but defined—layered like the petals of a peony in full bloom.
