If you don’t know how to cook, duck meat will become tough, even not delicious and unappetizing.
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Because of that, if you want to make delicious dishes from duck meat, the first thing you need to know is how to remove duck feathers. Many people think that making ga la, making duck eggs also need to soak in hot water to remove feathers. However, according to professionals, in reality, if you soak duck feathers in hot water, the duck’s hind legs will retract, which is very difficult.
So, when cooking duck meat, just soak the feathers in warm water (about 40°C) is the standard. In addition, to remove feathers faster and easier, before soaking the duck in hot water, pre-cook the duck for about 10 minutes, the feathers will come off easier.
After removing the feathers, duck meat often becomes easily discolored if not properly preserved. Therefore, after removing the feathers, immediately put the duck in a bowl of cold water and soak for about 20 minutes, it will help the duck meat whiter, and after that when cooking the dish will be more attractive.
After removing the feathers is the marinating step. To marinate the duck meat for a short time, before putting it on the stove, soak the duck in cold water with a bit of vinegar. Soak for about 1 hour, then remove the meat and pay attention to the boiling water, gently rinse, and drain, so the duck meat will be softer and much tastier.
If unfortunately buying a goose duck, don’t worry too much. When marinating, just add a little vinegar to the boiling water, the duck meat will soften quickly.
