Poached duck is a refreshing and cooling dish that doesn’t cause internal heat, making it a popular choice for many. With the following recipe, you’ll be able to create a delicious duck dish that will impress your family and friends.
Ingredients for Poached Duck
1 duck, approximately 2kg
2 fresh ginger roots
1 bulb of onion
Rice vinegar
White wine
How to Cook a Flavorful Poached Duck
Step 1: Prepare the Duck
When buying a live duck, you can either ask the seller to prepare it for you or do it yourself at home. After cutting the duck’s throat, dip it into boiling water to remove the feathers. You’ll notice a black liquid coming out of the duck’s pores; make sure to squeeze it out and rinse thoroughly to eliminate any unpleasant odors.
The duck’s crop, located at the base of the neck, is the main source of the foul smell. It is recommended to cut it off entirely as it is not only smelly but also unhealthy. Don’t forget to remove the dirty tongue from the duck’s beak as well!
Once the feathers are removed, open the duck’s abdomen and take out all the entrails. You can either clean and cook the entrails separately or use them to make delicious dishes like glass noodle stir-fry, stir-fried long beans, or stir-fried golden cucumber.
Step 2: Remove the Gamey Odor from the Duck
This step is crucial, as the duck may still have a distinctive odor even after plucking and removing the crop. Rub the duck inside and out with salt crystals, then rinse. Cut a few slices of ginger and rub them onto the duck before rinsing again. Ginger is excellent for neutralizing the duck’s odor and enhancing its aroma.
If you want to be extra thorough, you can also use white wine, ginger wine, or rice vinegar to wash the duck. Rinse it afterward, and you’ll be left with a duck that’s completely odor-free.
Step 3: Poaching the Duck
The taste of poached duck heavily relies on the quality of the ingredients and the cooking method. Fill a pot with enough water to submerge the duck completely. Add either a crushed bulb of onion or a crushed piece of ginger to the water. These ingredients will infuse a wonderful fragrance into the duck during the poaching process.
When poaching the duck, avoid using high heat. Once the water boils, reduce the heat to low and simmer for 20–30 minutes to ensure the duck cooks slowly and evenly.
After about 20 minutes, pierce the duck’s thigh with a skewer. If the juices run clear, the duck is cooked. Remove it from the pot, let it cool slightly, then carve it into pieces and serve.
Step 4: Carving and Plating the Duck
Unlike chicken, duck meat is best carved and served while it’s still warm (whereas chicken is typically carved after it has cooled down). Cut the duck into long, bite-sized pieces and arrange them on a plate. Enjoy your delicious poached duck!
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