Among the many duck meat dishes, boiled duck seems to be the simplest, but it’s not. Many women often wonder why their boiled duck still has a foul odor, why the meat is too tough or too soft, and sometimes it’s even raw and red on the inside…
You can try the following delicious and fragrant duck boiling method shared by Thanh An in the Yêu Bếp group. Prepare this dish for your family to enjoy!
Ingredients
1 duck weighing about 2-2.5 kg; 1-2 young coconuts for their water, 1-2 fragrant melons, 2 ginger roots; 1 shallot; rice vinegar, white wine, lemongrass.
How to eliminate the foul odor during preparation
Clean the duck and rub it with lemon, salt, ginger, or vinegar and wine, depending on your preference, to eliminate any unpleasant smells. Rinse well and pat dry.
The duck’s corkscrew pellet is the main source of its foul, fishy odor, so it’s best to remove it entirely as it’s also not beneficial for your health.
Don’t forget to remove the dirty tongue from the duck’s beak.
How to boil the duck without the foul odor
Boil water with 1 or 2 young coconuts (do not use mature coconuts), and add more water if needed to ensure the duck is fully submerged (but don’t use too much coconut water).
Only add the duck to the pot once the water is boiling (chickens are boiled from cold water, but ducks and geese taste better when boiled from hot water).
Reduce the heat and skim off any foam that forms. Add some grilled and crushed ginger along with a little seasoning (or lemongrass stalks), and use a spoon to scrape the coconut meat into the pot with the duck.
Cover and simmer for about 5-10 minutes, depending on the size of the duck. Then, add the fragrant melon, halved (use 1 or 2 melons depending on the size of the duck), and continue cooking for another 5 minutes before turning off the heat.
Let the duck soak in the pot for about 15-20 minutes, then remove it.
You can skim off some of the fat from the broth if you don’t like fatty soups. Add a few taro roots and cook until soft, then remove the melon and taro. Add a handful of water spinach and Vietnamese coriander and serve hot (water spinach helps reduce the greasiness of the duck soup, so even if you don’t skim the fat, it won’t be too rich).
How to make a dipping sauce for boiled duck
The ginger fish sauce will enhance the flavor of the boiled duck.
First, cook the sugar with water until it forms a syrup. If you’re using regular fish sauce like Nam Ngư, you don’t need to cook the sugar syrup; instead, cook the fish sauce and sugar together to form a syrup with a salty-sweet taste to your liking.
Then, in a bowl, add the concentrated fish sauce, squeeze in some lime, and season to taste.
Prepare a grater for the ginger. If the ginger is too spicy, squeeze out the juice and discard it to reduce the spiciness. If it’s not spicy, use the whole thing without discarding the juice.
Finally, add chili and garlic (if desired) to taste.
Good luck, and enjoy your delicious duck!
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