Food & Receipts

“Duck a l’Orange: Enhancing a Classic Dish to Perfection”

With the following duck boiling recipe, you'll have a delicious and irresistible dish that no food lover should miss out on.

Administrator

16 January, 2024

145

Ingredients for Boiled Duck

– 1 duck

– 1 ginger root

– 1 onion

– 1 lemon

Spices: salt, white wine for marinade

Dipping sauce spices: fish sauce, sugar, ginger, chili

How to Get Rid of the Duck’s Odor

To eliminate the unpleasant smell before butchering the duck, a folk remedy suggests giving the duck a small amount of white wine or lemon juice to drink. Remove the gizzard, which is where most of the foul-smelling fluids are stored, to ensure cleanliness and effectively reduce the odor. After butchering and plucking, scrub the duck with lemon and salt, then rinse. Repeat this process using white wine and crushed ginger, followed by another thorough rinse.

By meticulously preparing the duck in this manner, you can ensure that the boiled dish will be fragrant and free of any unpleasant odors.

According to traditional Chinese medicine, duck is considered a cooling food. Therefore, when boiling and preparing the dipping sauce, it is essential to add ginger to balance the yin and yang, eliminate any fishy taste, and impart a delightful aroma to the dish. Adding a pinch of salt, an onion, and a splash of white wine to the boiling water will enhance the flavor and fragrance of the duck.

How to Boil a Delicious, Odorless, and Tender Duck

The first step in boiling a duck differs slightly from that of a chicken, as duck skin is thicker and more prone to tearing, and there may be remaining down feathers if it hasn’t been prepared properly. Thus, before boiling, it is advisable to soak the duck in warm water to eliminate any unpleasant odors and to pluck any remaining down feathers, resulting in a much more delectable dish. Next, place a pot of water on the stove and add crushed ginger, a pinch of salt, and an onion. Once the water starts to bubble, carefully place the duck into the pot and add a splash of white wine. When the water comes to a rolling boil, reduce the heat to low to ensure even cooking. The boiling time will depend on the size of the duck; a typical 20-minute boil, followed by a 10- to 15-minute soak in the hot water, should be sufficient to cook the duck thoroughly. This soaking technique not only prevents the bones from turning red but also makes the meat juicier and more tender. Remove the duck from the pot and allow it to cool slightly.

When the duck is cool enough to handle, cut it into small rectangular pieces to ensure a tender texture and easier bone removal. Arrange the duck meat on a platter along with the dipping sauce and various condiments. As duck is considered a cooling food in traditional medicine, it is customarily served with aromatic herbs such as basil and cilantro to create a harmonious dish.

The perfectly cooked duck boasts crispy skin and tender, juicy meat. Dipped in a spicy ginger fish sauce, it is a delightful treat. This dish is perfect for casual gatherings, and it pairs well with either rice vermicelli or steamed rice, especially during the pleasant early autumn weather.

Frequently asked questions

You will need 1 duck, 1 ginger root, 1 onion, 1 lemon, salt, and white wine for marinade. For the dipping sauce, prepare fish sauce, sugar, ginger, and chili.

A folk remedy suggests giving the duck a small amount of white wine or lemon juice to drink to eliminate the unpleasant smell. Remove the gizzard, which is where most of the foul-smelling fluids are stored. After butchering and plucking, scrub the duck with lemon and salt, then rinse. Repeat this process using white wine and crushed ginger, followed by another thorough rinse to ensure a fragrant and odor-free boiled dish.

According to traditional Chinese medicine, duck is considered a cooling food. Adding ginger helps balance the yin and yang, eliminates any fishy taste, and imparts a delightful aroma to the dish.

Soak the duck in warm water to eliminate odors and pluck any remaining down feathers. This step is important as duck skin is thicker and more prone to tearing. Then, boil a pot of water with crushed ginger, a pinch of salt, and an onion. Carefully place the duck in the pot, add a splash of white wine, and boil for about 20 minutes. Reduce the heat and let it soak for an additional 10 to 15 minutes for juicy and tender meat.

Cut the duck into small rectangular pieces to ensure a tender texture and easier bone removal. Arrange the duck meat on a platter with the dipping sauce and various condiments. Traditionally, duck is served with aromatic herbs such as basil and cilantro, creating a harmonious and flavorful dish.