Boil duck using cold water and ginger, wrong: Adding this ingredient makes the meat completely odorless, tender, and flavorful

Ingredients for boiled duck dish

1 duck weighing about 2kg

2 fresh ginger bulbs

1 dried onion

Rice vinegar

White wine

How to make delicious and flavorful boiled duck

Step 1: Preparing the duck

When buying live ducks, you can ask the seller to prepare it for you or you can prepare it yourself at home. After cutting off the giblets, the duck will be dipped into boiling water to remove the feathers. You will see a blackish liquid in the pores on the duck, remember to squeeze it out and rinse it clean because it makes the duck smell bad.

If there is still a yellowish substance (which sticks together after cutting the anus part of the duck), it will also cause a strong and unpleasant smell, ruining the taste of the delicious duck dish. Another thing is the duck’s beak, ladies, remember to remove the dirty tongue inside the beak!

After cleaning the feathers, you can gut the duck and take out all the innards. You can either clean the innards and boil them with the duck or mince them to make dishes like stir-fried duck heart with vermicelli, stir-fried duck heart with bitter melon, stir-fried Chinese chives with duck liver…

Step 2. Removing the smell from the duck meat

This is an important step, even though you’ve cleaned the feathers and removed the oil gland, the duck meat will still have its distinctive smell. If not processed properly, it will have a slightly unpleasant smell when eating.

You can use salt to rub both inside and outside the duck, then rinse it off. After that, rub some ginger slices on it and rinse it again. Ginger has an effective role in deodorizing the duck and making it more fragrant when boiled.

If you’re more meticulous, you can use white wine or ginger wine, rice vinegar to wash the duck and then rinse it with water, ensuring that the duck will no longer have any unpleasant smell.

Step 3. Boiling the duck

The taste of the duck largely depends on the ingredients and the way it is boiled. You put a pot of water on the stove to boil enough water to submerge the whole duck, add 1 smashed ginger bulb, or 1 dried roasted onion, or 1 roasted ginger bulb. These ingredients will give the boiled duck dish a fragrant and extremely attractive aroma.

When boiling the duck, you should not use high heat. When the water is simmering, reduce the heat and boil the duck for about 20 – 30 minutes, until the duck is cooked through.

After boiling the duck for about 20 minutes, you can stick a chopstick into the duck thigh, if the water coming out is not red, the duck is cooked inside. Take it out, let it cool, then chop it into small pieces and enjoy right away.

Step 4. Chopping the duck and arranging it on a plate

With duck meat, when it is hot after boiling, it will be tender and more delicious compared to chicken meat, which needs to cool before chopping. You chop the duck into bite-sized pieces and arrange them on a plate.