主料：北京鸭一只；辅料：稻草；

调料：花椒、盐、食用油、黄酒、味素；

宫廷稻草鸭的做法：

2、起油锅，烧至七成熟，将鸭子炸制上色；

3、另取玻璃纸两张将鸭子包好，再裹上稻草，两端用绳子扎紧，放入烤箱中烤3分钟即可装盘。

此菜式鸭润香不腻，又很鲜嫩，略有甜味。用稻草来熏制鸭子，使得鸭肉中渗入了稻草的清香，使这道菜有了一种田园风味。

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.