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燒鴨,舊時興叫掛爐鴨,係種廣東燒味,隻鴨質滿調味料,掛入炭爐用木炭高溫燒出嚟,以皮脆肉香為之正,通常點酸梅醬食。
燒鴨同燒鵝整法差唔多,但係燒鴨嘅肉質同份量都唔及燒鵝,不過燒鴨成本低,所以會用嚟代替燒鵝。喺香港,根據《商品說明條例》,將燒鴨當燒鵝賣係犯法嘅。
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