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The Magic Leaf: A Swift Solution to Feather-Free Water.

Very few people know that papaya leaves are an excellent tool to help you quickly and effectively pluck duck feathers.

28 November, 2023

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Duck meat enthusiasts often face the challenge of cleaning duck feathers, especially plucking those stubborn down feathers. However, this seemingly difficult task can be solved simply and effectively.

Before starting the duck cleaning process, simply crumple a handful of leaves and boil water with them. This will not only make the duck more fragrant but will also be a clever way to pluck the duck’s feathers quickly and effectively, without worrying about the down sticking.

How to use papaya leaves to pluck duck feathers

Crumple the papaya leaves and boil them in water. After cutting the duck’s throat, dip it in cold water to wet the feathers and skin.

Then, sprinkle a little white wine or rice vinegar over the entire body of the duck, allowing the liquid to soak into the skin. For this step, you can hold the duck for about 10 minutes.

The boiling water with papaya leaves will be used to dip the duck. Usually, we prefer to dip the duck in 100-degree Celsius water, but in this case, you only need to dip the duck in 40-50-degree Celsius water. Hold the duck in this warm water for a few minutes and try plucking a few feathers. If the feathers come out easily, remove the duck and start cleaning.

During the plucking process, you need to press your hand against the skin, following the direction of feather growth to quickly and effectively remove the down.

After plucking the duck’s feathers, you can use a little vinegar to eliminate the natural odor of the duck. This will make the duck dishes more fragrant later on.

In addition to papaya leaves, sour star fruit leaves or alcohol are also commonly used to pluck duck feathers in traditional methods.

With this tip of plucking feathers using papaya leaves, the process of cleaning duck feathers becomes simple and easy, suitable for everyone, even those without experience.

Guide to removing the odor from duck meat

Duck meat often carries a rather distinctive odor, especially from the gizzard – where the duck’s oil glands are concentrated. After plucking the feathers, the next important step to eliminating the odor is to eviscerate the duck and remove the gizzard. If you want to retain a small amount of oil, cut off the yellowish cluster above the gizzard.

Next, use salt to rub on the surface of the duck and cut a lemon in half to rub all over, then rinse before starting to cook. Then, soak the duck meat in a basin of cold water for about 20 minutes to make the duck meat look bright and beautiful. In case you decide to boil the duck, put a small amount of lightly crushed ginger in the boiling water. Also, you can use ginger or alcohol to rub all over the duck to eliminate the unpleasant odor.

Delicious duck dishes

Duck stewed with sour fruit

Duck stewed with sour fruit is a popular traditional dish in the North. The tender and delicious duck meat combines with the sour taste of sour fruit, creating a wonderful flavor. Sour fruit provides a lot of vitamin C, which helps to relieve body heat on hot days. This dish also provides nutrients, aids digestion, and is beneficial for sleep. Especially, it can help cure mouth ulcers effectively.

Duck braised with ginger

Duck braised with ginger is an ideal dish for chilly days. The unique flavor of ginger combined with duck meat creates a warm and tasty meal. Duck braised with ginger aids digestion, provides antioxidants, and lowers blood pressure. This dish is also a good choice for those who want to gain weight and need cardiovascular support.

Roast duck

Roast duck is appealing with its fat-retaining crispy skin and distinctive flavor. Roast duck retains its natural sweetness and is infused with spices. It goes well with bread, rice, or vermicelli. This dish helps reduce fat, making it suitable for those who want to maintain their weight, prevent anemia, and support recovery from periods of debilitation.

Frequently asked questions

Crumple some papaya leaves and boil them in water. After cutting the duck’s throat, dip it in cold water and then sprinkle white wine or rice vinegar over its body. Allow it to soak for about 10 minutes. Now, dip the duck in warm water (40-50 degrees Celsius) and the feathers should come out easily. During plucking, press your hand against the skin, following the direction of feather growth.

Apart from using papaya leaves, you can also use sour star fruit leaves or alcohol. Soak or rub these on the duck and then follow the same process as above.

After plucking the feathers, eviscerate the duck and remove the gizzard (the source of the oil glands). Cut off the yellowish cluster above it if you want to retain a small amount of oil. Rub salt and lemon juice on the duck’s surface, then rinse before cooking. Soaking the meat in cold water for 20 minutes will also make it look brighter and more appealing.

Try duck stewed with sour fruit, a traditional Northern dish that combines tender duck meat with a sour flavor. It’s packed with vitamin C and aids in digestion. Duck braised with ginger is perfect for chilly days, providing a warm and tasty meal with digestive and antioxidant benefits. Roast duck is also appealing, with its crispy skin and distinctive flavor. It goes well with bread, rice, or vermicelli.