Ingredients for Delicious Roasted Duck
– 1 whole duck (fresh and of good quality)
– 1 knob of ginger, cleaned and crushed
– 1 bulb of roasted onion and a small piece of roasted ginger
– 1 lemongrass stalk, cleaned and crushed
How to Choose a Pre-Slaughtered Duck
A tip for choosing a tasty pre-slaughtered duck is to look at the skin; it should look fresh and firm. Press down on different parts of the duck with your fingers, and it should feel firm and bouncy. Additionally, avoid ducks with saggy skin on the thighs and chest, as this may indicate that the meat is not of the best quality. Lastly, if you invert the duck and it looks deformed, it probably has been pumped with water to increase its weight.
Secrets to Perfectly Roasted Duck
If the duck has been slaughtered and split open, check the inside. If you see a lot of liquid inside the membrane, it has likely been pumped with water, which will affect its nutritional value and taste.
Eliminating the Duck’s Unpleasant Odor
Before roasting the duck, it’s essential to remove its distinctive odor. Mix some salt, white wine, pepper, and crushed ginger, and marinate the duck in this mixture for about 30 minutes. Rinse the duck afterward and let it air dry before roasting. This process will help eliminate any unpleasant smells.
Roasting the Duck to Perfection and Drawing Out Impurities
Step 1: Start by boiling water and then placing the duck in the pot. Add the crushed ginger, roasted onion and ginger, or lemongrass to the pot, as these ingredients will infuse the duck with a wonderful aroma.
Note that the flame should not be too high. Once the water boils again, turn down the heat and simmer for 20-25 minutes. Poke the duck with a skewer, and if the juices run red, continue cooking until done.
Step 2: To check if the duck is cooked, turn off the heat and let the duck sit in the hot water. The residual heat will gently cook the meat, making it tender and juicy. If you prefer to eat the duck cold, once it’s cooked, remove it from the pot and place it in a bowl of cold water or ice to tighten the skin and firm up the meat.
Once the duck has cooled, carve it and arrange the pieces on a plate. Garnish with some blanched scallions, and your delicious roasted duck is ready to be served! Good luck, and enjoy this mouthwatering dish.
Source: Khoevadep
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