In traditional medicine, duck meat is a cool and good food for the liver and kidney health of humans. In particular, boiled duck meat is easy to eat and loved by many people in hot summer days. However, to make the boiled duck meat delicious and free from its characteristic odor, you should apply the following recipe:
Ingredients for boiled duck
1 duck, about 2kg
2 fresh ginger roots
1 dried shallot
Rice vinegar
White wine
How to boil delicious and flavorful duck meat
Step 1: Prepare the duck
When buying a live duck, you can ask the seller to do the initial processing for you or you can do it yourself at home. After cutting the duck’s blood vessel, you will dip it in boiling water to remove the feathers. You will find a black liquid in the hair follicles on the duck’s body, make sure to squeeze it out and rinse it off as it will make the duck smell bad.
The leg joints are the main culprit for the fishy smell of boiled duck meat, so you should completely cut off the leg joints since they are both smelly and unhealthy. Another note is to remove the dirty tongue in the duck’s beak!
After cleaning the feathers, you should open the duck’s belly and take out all the internal organs. You can clean the internal organs and boil them with the duck or cut them into small pieces to make dishes like stir-fried mince duck, stir-fried duck with Cô Ve bean, stir-fried dogtooth violet…
Step 2. Remove the odor from the duck meat
This is an important step, even though you have cleaned the feathers and removed the leg joints, the duck meat will still have a characteristic odor, if not processed, it will have a slightly unpleasant smell when eaten.
You use salt to rub the inside and outside of the duck, then rinse it off, then slice some ginger and rub it on the duck, then rinse it again, ginger has an effective role in removing the odor and making the duck more fragrant when boiled.
If you are more careful, you can use white wine or ginger wine, rice vinegar to wash the duck and then rinse it with water, the duck will definitely not have any odor.
Step 3. Boil the duck
The deliciousness of duck meat largely depends on the ingredients and the way it is cooked. You boil water in a pot with enough water to submerge the whole duck, then add 1 crushed ginger root or 1 dried shallot or 1 grilled ginger root. These ingredients will give the boiled duck a fragrant and extremely attractive aroma.
When boiling the duck, you should not have the heat too high, when the water is boiling, reduce the heat, boil for about 20 – 30 minutes for the duck to gradually cook.
After about 20 minutes of boiling, you skewer a chopstick into the duck’s thigh, if you see no red liquid flowing out, it means the duck is cooked inside. Take it out, let it cool a bit, then chop it into small pieces and eat right away.
Step 4. Chop the duck and arrange it on a plate
For duck meat, when it is still hot after boiling, if you chop it right away, the meat will be tender and tastier compared to chicken meat, which needs to cool down before chopping. You chop the duck into pieces that are easy to eat and arrange them on a plate.
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