现在烤鸭能带进来吗？要真空包装？
移民局有没有一个up to date的list说明什么可以带进来什么不可以？
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肉的，应该是不可能吧
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肉类都不能带的。
Coles 鸭子明天开始半价。自己烤箱里烤一烤，新鲜简单。
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肉制品绝对是不允许的。
最新的澳洲海关和边境保护局旅客指南见此：http://www.customs.gov.au/webdata/resources/files/ChineseSimplified-GuideforTravellers-KBYGBrochure.pdf
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挖，买鸭子去咯。Jamie olive 有一个烤鸭子的recipe, 我试过2次，太好吃了，烤一只都不够。
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能分享吗
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哦？能给个链接吗？我一般就是按照包装上面的指南烤的，表皮撒上盐和黑胡椒粉，也不错。
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Slow-roasted Duck with Sage, Ginger and Rhubarb Home-made Sauce
Recipe By :Jamie Oliver.
2 Ducks, about 3 pounds total mallard
Sea salt
Freshly ground black pepper
255 grams (9 oz) fresh ginger
2 stalks baby rhubarb
2 handfuls fresh sage, roughly chopped
1 bulb garlic, cloves removed and halved
2 medium red onion, finely sliced
2 Glasses Marsala Wine, or vin Santo
285 ml (1/2 pint) chicken stock
Preheat your oven to 180C/350F/gas 4. Season your ducks generously inside
and out. Coarsely grate half your ginger and rhubarb. Mix this in a bowl
with part of your sage and all the garlic and onion, and stuff inside the
cavity of your ducks. Place them on a tray and roast in the oven for 1 hour,
then turn the temperature down to 150C/300F/gas 2 and cook for another hour
and a half until crisp and tender.
During this cooking time you will need to drain the fat maybe 3 times into a
bowl - it will separate into clear fat which you can keep for roasting. The
ducks are ready when the skin is crispy and the leg bones can be easily
loosened.
Once cooked, allow the ducks to rest on a warmed plate while you make the
sauce. Drain off any remaining fat from the roasting tray. Pull out all the
stuffing and any juices from the inside of the ducks into the tray. Heat the
roasting tray on a low heat, add your Marsala and loosen all the sticky
goodness from the bottom of the tray. This may flame, so mind your eyebrows.
Add your stock and reduce to a good taste and consistency. Pass through a
coarse sieve. With a knife you can easily remove the breasts from the ducks
and, using your hands, remove the thighs. Divide onto plates. To finish off
finely slice the remaining ginger and fry off in a little hot oil in a
non-stick frying pan. As it begins to colour, add the rest of your rhubarb,
finely sliced, and finish with the rest of the sage until crisp. Sprinkle
this over the ducks and drizzle with your tasty sauce.
Serves 4
烤出来是香酥鸭的感觉，油脂全部走掉了。 那个Marsala wine,我不喜欢，后来就不用了。
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图方便的话，coles有很正宗的北京烤鸭卖，一盒两条鸭腿，5张面饼，$18。BTW，这楼彻底歪了。
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以前是在j.m的书上看到的，现在这本书没了，我也就网上搜的食谱，好像他现在还有另外一个烤鸭recipe，那个有图，但是和我做过的味道不一样。也可以试试。
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谢谢你哈，先打白条。明天去买鸭子按你给的recipe做。
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Why do you need to bring it in? You can buy it in Australia.
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那个量不够吃啊。我以前有在145买过烤鸭，然后回家烤箱再加热一下，华人超市买皮，好吃的很，最后鸭架子还烧汤下面。
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不能带。
澳洲卖烤鸭的店很多啊，没必要带吧
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粤式的烤鸭？
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啃不动。
不过他今天好像小黑屋里出来了
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全村都知道了
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感谢分享
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鸭子好像完全变啦。
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烤土豆是可以带的吧？
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哈哈。莫闷台啊。
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Is this "莫闷台" Gongdong Hua "Mei wenti", right?
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可以去美食版有很多好贴，教你怎么做
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被沒收了一只燒鵝的飄過。
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回答正确
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Thank you.
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莫改成“毛”，更生动
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xiexie. baitiao.
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亲身经历，不能带
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