Ingredients for boiled duck
1 duck weighing about 2kg
2 fresh gingers
1 dried shallot
Rice vinegar
White wine
How to boil delicious and tender duck
Step 1: Preparing the duck
When you purchase a live duck, you can ask the seller to prepare it or do it yourself at home. To start, after cutting the duck’s limbs, you should soak the duck in boiling water to completely remove the feathers. Pay attention to thoroughly check the hair follicles on the duck’s body to remove the dark-colored liquid, which is the cause of the strong odor.
The swim bladder is often the main cause of the fishy smell in boiled duck. Therefore, you need to remove the entire swim bladder to prevent the smell and ensure safety for your health. Don’t forget to clean the dirty tongue inside the duck’s mouth.
After cleaning the feathers, open the duck’s belly to remove the internal organs. You can prepare the internal organs for dishes such as stir-fried duck hearts with glass noodles, stir-fried duck with dried beans, or stir-fried water morning glory with duck. If desired, you can also boil the internal organs along with the duck meat.
Step 2: Removing the smell of duck meat
To remove the characteristic smell of duck meat and make it more fragrant after boiling, you can follow these steps:
Use coarse salt to massage both the inside and outside of the duck’s body, then rinse thoroughly. This helps eliminate the smell and make the meat more fragrant.
Cut a few slices of ginger and massage onto the duck meat, then rinse again. Ginger effectively eliminates the odor.
For a more careful process, you can use white wine, ginger wine, or rice vinegar to wash the duck meat, then rinse with water. This ensures that the duck meat is free of odor and will be more delicious after boiling.
Step 3: Boiling the duck meat
Carefully boiling the duck meat is important to ensure it is delicious and safe for your health. Here’s how you can do it:
Place a pot of water on the stove and bring it to a boil with enough water to submerge the entire duck.
Add a crushed ginger, or a dried roasted shallot, or a roasted ginger to the water. These ingredients will create a distinctive and attractive aroma for the boiled duck dish.
Boil the duck over low heat when the water is just simmering, and cook for about 20 – 30 minutes until the duck meat is tender.
To check if the meat is cooked, you can use a skewer to pierce the duck’s thigh. If the running water is not red, then the duck meat is cooked from the inside.
After boiling, remove the duck meat and let it cool slightly. Then, you can chop the meat into small pieces to enjoy immediately.
Step 4: Chopping the meat and arranging it on a plate
For duck meat, after boiling, chopping the meat while it is still hot will make it tender and more flavorful (in contrast to chicken meat, which is usually chopped after cooling). You should cut the duck meat into bite-sized pieces and arrange them on a plate.
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