The Magic of Cooking Duck: Eliminating that Gamey Aroma

With this duck boiling recipe, your dish will be free from any unpleasant odor, deliciously fragrant, and irresistibly tender.

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 Poached duck is a refreshing and cooling dish that doesn’t cause internal heat, making it a popular choice for many. With the following recipe, you’ll be able to create a delicious duck dish that will impress your family and friends.

Ingredients for Poached Duck

1 duck, approximately 2kg

2 fresh ginger roots

1 bulb of onion

Rice vinegar

White wine

How to Cook a Flavorful Poached Duck

Step 1: Prepare the Duck

When buying a live duck, you can either ask the seller to prepare it for you or do it yourself at home. After cutting the duck’s throat, dip it into boiling water to remove the feathers. You’ll notice a black liquid coming out of the duck’s pores; make sure to squeeze it out and rinse thoroughly to eliminate any unpleasant odors.

The duck’s crop, located at the base of the neck, is the main source of the foul smell. It is recommended to cut it off entirely as it is not only smelly but also unhealthy. Don’t forget to remove the dirty tongue from the duck’s beak as well!

Once the feathers are removed, open the duck’s abdomen and take out all the entrails. You can either clean and cook the entrails separately or use them to make delicious dishes like glass noodle stir-fry, stir-fried long beans, or stir-fried golden cucumber.

Step 2: Remove the Gamey Odor from the Duck

This step is crucial, as the duck may still have a distinctive odor even after plucking and removing the crop. Rub the duck inside and out with salt crystals, then rinse. Cut a few slices of ginger and rub them onto the duck before rinsing again. Ginger is excellent for neutralizing the duck’s odor and enhancing its aroma.

If you want to be extra thorough, you can also use white wine, ginger wine, or rice vinegar to wash the duck. Rinse it afterward, and you’ll be left with a duck that’s completely odor-free.

Step 3: Poaching the Duck

The taste of poached duck heavily relies on the quality of the ingredients and the cooking method. Fill a pot with enough water to submerge the duck completely. Add either a crushed bulb of onion or a crushed piece of ginger to the water. These ingredients will infuse a wonderful fragrance into the duck during the poaching process.

When poaching the duck, avoid using high heat. Once the water boils, reduce the heat to low and simmer for 20–30 minutes to ensure the duck cooks slowly and evenly.

After about 20 minutes, pierce the duck’s thigh with a skewer. If the juices run clear, the duck is cooked. Remove it from the pot, let it cool slightly, then carve it into pieces and serve.

Step 4: Carving and Plating the Duck

Unlike chicken, duck meat is best carved and served while it’s still warm (whereas chicken is typically carved after it has cooled down). Cut the duck into long, bite-sized pieces and arrange them on a plate. Enjoy your delicious poached duck!

Frequently asked questions

Poached duck is a refreshing dish that doesn’t cause internal heat, making it a popular choice across many cultures. It is known for its delicious flavor and the fact that it can be served warm, setting it apart from dishes like chicken.

The key ingredients for poaching a duck are: one duck (approximately 2kg), fresh ginger roots, one bulb of onion, rice vinegar, and white wine. These ingredients come together to create a flavorful and aromatic dish.

Preparing the duck involves a few important steps. First, you can either ask the seller to prepare the live duck, or do it yourself by cutting its throat and dipping it in boiling water to remove the feathers. Ensure you remove any black liquid from the pores and thoroughly rinse the duck to eliminate odors. Cut off the crop at the base of the neck and remove the tongue from the beak. Finally, open the abdomen and take out the entrails, which can be cleaned and cooked separately or used in other dishes.

Removing the gamey odor is crucial. Rub the duck inside and out with salt crystals and then rinse. Use sliced ginger to rub onto the duck, neutralizing odors and enhancing its aroma. You can also use white wine, ginger wine, or rice vinegar to wash the duck, ensuring it’s completely odor-free.

The taste of poached duck depends on ingredient quality and cooking method. Use a pot with enough water to submerge the duck. Add either crushed onion or ginger to the water for fragrance. Poach the duck on low heat; once the water boils, simmer for 20-30 minutes for slow, even cooking. The duck is cooked when the juices run clear when piercing the thigh with a skewer.

Duck meat is best carved and served while still warm. Cut the duck into long, bite-sized pieces and arrange them on a plate. Enjoy your delicious and beautifully presented poached duck!
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