Food & Receipts

A Tasty Twist: Boiling Duck for a Fragrant, Delicious Meat Feast

Learn how to make boiled duck that's not only flavorful but easy to eat! Find out the tips and tricks for successfully boiling duck so that it's juicy and not smelly in this article!

Administrator

16 September, 2023

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The art of boiling duck goes beyond simply dropping the bird into a pot of boiling water. To achieve a delicious boiled duck dish, one must meticulously prepare the ingredients and pre-treat the duck before commencing the boiling process. Duck meat tends to have a pungent odor, and if not cooked properly, the meat can become tough. This article will guide you through the steps to boil a duck to perfection.

Ingredients:

½ duck
1 stalk of lemongrass
1 onion
Ginger, Shallots
White wine

To cook a tasty boiled duck, it is essential to first know how to choose the right duck. The ideal duck should be alive, mature, with a full breast, thick neck and belly skin, and fully feathered. Avoid overly fatty ducks, as they can be greasy and overwhelming. Similarly, steer clear of ducks that are too young or old, as the former tends to have soft meat, while the latter results in tough meat. Upon purchasing, wash the duck with white wine to neutralize any unpleasant odors, then rinse it again with water. When boiling, keep the duck in one piece instead of cutting it into smaller portions.

Selecting a Delicious Duck:

To cook a mouthwatering boiled duck, it is crucial to first master the art of choosing the right duck.

Opt for a live, mature duck with a full breast, thick neck and belly skin, and fully feathered, as this will save you time in the kitchen. Steer clear of ducklings with large, soft beaks, as their meat tends to be mushy, and plucking their feathers is a tedious task. Similarly, avoid older ducks with small, hard beaks, as their meat will be tough. To assess the duck’s health, examine its anus for any signs of diarrhea; if present, the duck is likely unwell and should be avoided.

If you’re opting for a pre-slaughtered duck, select one that has been freshly prepared and maintains its freshness. When pressed, the meat should feel firm, indicating its quality. Conversely, water-injected meat will feel spongy and lack a firm texture.

Neutralizing the Duck’s Odor:

Duck meat often carries a distinctive odor, and not everyone knows how to eliminate it effectively. First, thoroughly clean the duck’s feathers and remove all traces of the oil gland located near the tail, as any remaining gland can release an unpleasant smell during cooking.

Next, marinate the duck with a mixture of salt, pepper, crushed ginger, and white wine for approximately 30 minutes, then give it a final rinse with water and let it air dry.

Boiling the Duck to Perfection:

Step 1: Prepare the Ingredients

Upon purchasing, wash the duck with white wine to neutralize any unpleasant odors, then give it a quick rinse with water. When boiling, refrain from cutting the duck into smaller pieces and keep it whole.

Pound the lemongrass and cut it into sections. Peel and slice the ginger. Lightly grill the onion and shallots to enhance their aroma and flavor for the broth.

Step 2: Boil the Duck

Place a pot on the stove and fill it with just enough water to submerge the duck. Add the lemongrass, onion, shallots, and ginger to the pot, then turn on the heat and bring the water to a boil. Once the water reaches a rolling boil, carefully lower the duck into the pot, cover it, and maintain a high heat. Boil the duck for approximately 15 to 25 minutes until it is cooked through. To ensure doneness, pierce the meat with a skewer; if it slides in easily, the duck is ready. Turn off the heat, remove the duck from the pot, and cut it into bite-sized pieces.

Don’t discard the duck broth! It can be used as a flavorful base for noodle soups or savory duck soups.

Creating Accompanying Dipping Sauces:

Ginger Fish Sauce

Boiled duck is traditionally served with a zesty ginger fish sauce. In a small bowl, combine fish sauce, a squeeze of lime juice, a teaspoon of finely chopped ginger, and a teaspoon of minced chili peppers to taste.

Soy Sauce Dip

While less conventional, boiled duck can also be enjoyed with a savory soy sauce dip. In a bowl, mix soy sauce with a touch of sugar to taste, a teaspoon of minced garlic, and a teaspoon of minced chili peppers. Stir well to combine, and you’ve got yourself a delicious alternative dip.

The Finished Product:

And there you have it—a mouthwatering boiled duck dish, ready to be savored! You can serve it with a side of salad or enjoy it with rice or noodles for a heartier meal.

Frequently asked questions

Select a live, mature duck with a full breast, thick neck and belly skin. It should be fully feathered. Avoid overly fatty, young or old ducks. Look for firm meat and neutralise any odours with white wine.

Clean the duck’s feathers thoroughly and remove all traces of the oil gland near the tail. Marinate the duck with salt, pepper, crushed ginger and white wine for 30 minutes. Rinse with water and air dry before boiling.

Prepare the ingredients: lemongrass, onion, ginger, shallots and white wine. Pound and cut the lemongrass, slice the ginger, and grill the onion and shallots. Boil water with these ingredients, then carefully lower the whole duck into the pot. Boil for 15-25 minutes until cooked through. Pierce the meat to check.

Traditional ginger fish sauce: mix fish sauce, lime juice, chopped ginger and chilli peppers. Alternatively, try a savoury soy sauce dip: combine soy sauce, sugar, garlic and chilli peppers.

The boiled duck can be served with a side salad, or with rice or noodles for a heartier meal.