Food & Receipts

Adding this to your boiling duck pot gets rid of the smell and makes every piece tender and sweet

Boiled duck may seem simple and easy to prepare, but achieving a tender and flavorful result without any unpleasant odor is not something everyone knows how to do. So, what should we do when boiling duck to avoid any unpleasant odor?

Administrator

26 February, 2024

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Ingredients

Duck: 1 duck weighing about 2 – 2.5 kg; 1-2 young coconuts for extracting water, 1-2 winter melons, fresh ginger: 2 bulbs; Dried shallots: 1 bulb; Rice vinegar, white alcohol, lemongrass.

How to remove the fishy smell when preparing

Clean the duck and rub it with lime, salt, ginger or vinegar, alcohol as desired to eliminate the fishy smell, then wash it clean and drain.

The swim bladder is the main cause of the fishy smell in boiled duck meat, so you should completely remove the swim bladder because it is both foul-smelling and not good for health.

Another note is that you need to remove the dirty tongue inside the duck beak.

How to boil duck without any smell

Boil water with 1 or 2 young fresh coconuts (do not use old coconuts), you can add more water to submerge the duck (not too much coconut water).

Put the duck in when the water is boiling (let the chicken cool but duck meat is delicious when the water is boiling).

Reduce the heat and remove any foam. Grill the ginger and crush it, then put it in with some spices (or lemongrass is also fine), use a spoon to scrape out the coconut flesh and put it in with the duck.

Cover the pot and boil for about 5-10 minutes depending on the size of the duck. Then cut the winter melon in half and put it in (1 or 2 depending on the amount of duck) and boil for another 5 minutes, then turn off the heat.

Soak the duck in the pot for about 15-20 minutes, then take it out.

You can remove the fatty scum from the broth (if you don’t like fatty broth) by adding a few taro roots and cooking them until soft, then remove the winter melon, add a handful of water spinach + water celery and serve hot (water spinach absorbs the duck fat, so if you don’t remove the fat, it won’t be too greasy).

To test if the duck is cooked thoroughly, use a chopstick or a sharp stick to poke the duck meat, if there is no pink liquid flowing out, the duck is cooked, just turn off the heat and cut a piece of medium-sized duck meat and put it on the chopstick, and you’re done.

Above are the answers to the question “What should you boil the duck with to eliminate the smell?”. Hopefully, the above information will be useful to you.

Frequently asked questions

The distinctive smell of duck meat can be off-putting to some people and may affect the overall dining experience. By eliminating this odor, you create a more appealing dish that caters to a wider range of palates.

Ginger is a natural ingredient with powerful anti-odor properties. By adding it to the boiling pot, you can effectively neutralize any unpleasant smells associated with cooking duck. Additionally, ginger enhances the tenderness and sweetness of the meat, resulting in a more delicious and palatable dish.

Yes, ginger is known for its anti-inflammatory and digestive properties, so it adds a healthy boost to your meal. It also contains antioxidants, which can help boost your immune system.

Fresh ginger is always preferable as it provides a more potent flavor and fragrance. However, if you only have access to dried ginger, you can still use it. Just remember to adjust the amount as dried ginger is more concentrated in flavor.

Yes, you can also try adding other ingredients like Chinese cooking wine, green onions, or star anise to enhance the flavor and tenderness of the meat. Additionally, ensuring that you’re using young duck meat will result in a more tender dish.