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The Ultimate Guide to Cooking Tender and Odorless Duck: Beyond Salt and Ginger, the Secret to a Perfect Duck Dish

16 September, 2024

Remove the Duck’s Crop

The crop of poultry, including ducks, is a source of unpleasant odors in cooked meat. Ducks often use their beaks to preen their crops, coating their feathers with oily secretions from this area to make them sleek and water-resistant. However, this oily secretion is what causes the duck to have a foul odor. This area also contains lymphatic glands that harbor disease-causing bacteria.

Therefore, it is advisable to remove the crop to prevent the cooked meat, especially boiled duck, from smelling foul.

Wash the Duck Thoroughly

Excess blood remaining after slaughtering the duck can also be a source of a pungent odor in boiled duck. To address this, rinse the duck multiple times with water to remove any residual blood from the meat.

Eliminate the Duck’s Odor with Common Spices

– Use Lemon to Remove the Duck’s Odor

Citrus fruits like lemons or vinegar can be used to neutralize the duck’s odor. The acid in these ingredients helps eliminate dirt and odor, while also tenderizing and enhancing the flavor of the meat.

If using a lemon, slice it thinly and rub it directly onto the duck’s surface. After rubbing lemon on both the inside and outside of the duck, let it sit for 15 minutes before rinsing with clean water.

Alternatively, mix lemon juice with salt and water, and soak the duck in this solution for about 30 minutes. This method will help remove excess blood and other sources of odor, resulting in more fragrant meat.

If you opt for vinegar, follow a similar process.

Common kitchen ingredients such as salt, lemon, vinegar, and ginger can be used to eliminate the duck’s odor.

– Remove the Duck’s Odor with Ginger

In addition to lemon or vinegar, fresh ginger can be used to neutralize the duck’s odor.

Crush and mince a piece of fresh ginger, then mix it with a small amount of white alcohol or cooking wine and salt. Apply this mixture to the inside and outside of the duck for a few minutes to remove dirt and odor. Afterward, rinse the duck with clean water and let it air dry before cooking.

Enhance the Flavor of Boiled Duck with the Right Spices

When boiling a duck, adding spices will not only mask the foul and fishy odors but also impart a delightful aroma to the dish.

Typically, for boiled duck, a combination of fresh ginger (optionally grilled), crushed lemongrass, and dried shallots are boiled along with the duck to create a pleasant fragrance.

Boil the Duck in Hot Water

Due to the duck’s thick skin, it is recommended to boil it in hot water. This helps reduce the fishy odor.

Bring the water to a boil, then lower the heat and add the duck. Maintain a gentle simmer to ensure even cooking. Adjust the cooking time based on the size of the duck.

To check if the duck is cooked, pierce the meat in the chest and thigh areas with a skewer or a small wooden stick. If no red liquid oozes out, the duck is ready.

In case you end up with an older, tougher duck, after turning off the heat, do not remove the duck immediately. Instead, cover the pot and let the duck continue to cook in the residual heat until it cools down.

Frequently asked questions

Duck meat can be tough and fibrous due to the bird’s active lifestyle and muscle structure. The smell is caused by a fatty acid called oleic acid, which is naturally present in duck fat and can be minimized with proper preparation techniques.

To eliminate the odor, a thorough cleaning process is necessary. Trim excess fat and skin, and remove any visible blood clots or residue. Brine the duck in a mixture of water, salt, and spices for at least 12 hours to draw out the blood and tenderize the meat. Rinse and pat dry before cooking.

Slow cooking methods like braising or stewing are ideal for achieving tender duck meat. Cook the duck slowly at low temperatures, allowing the collagen in the meat to break down and add moisture. Alternatively, you can try the ‘twice-cooked’ method: first roasting, then steaming the duck to ensure it remains juicy and tender.

Yes, several spices and ingredients can enhance the flavor of duck dishes. Five-spice powder, a blend of cinnamon, cloves, fennel seeds, star anise, and peppercorns, is a classic pairing. Hoisin sauce, soy sauce, honey, and orange juice are also commonly used to create a balanced sweet and savory flavor profile.

For crispy skin, score the duck skin in a diamond pattern and season with salt. Place the duck breast-side down in a cold pan and render the fat slowly over medium heat. Once the skin is golden and crisp, flip and cook the other side to your desired doneness.