Ingredients for Boiled Duck
1 duck, approximately 2 kg
2 knobs of fresh ginger
1 bulb of shallot/onion
Rice vinegar
White wine/rice wine
Method for Boiling a Delicious and Tender Duck
Step 1: Prepare the Duck
When you purchase a live duck, you can either ask the seller to prepare it or do it yourself at home. To start, after cutting the duck’s throat, soak it in boiling water to remove all the feathers. Pay attention to checking the pores on the duck’s body to remove any black liquid, as this is the cause of the foul smell.
The duck’s crop, located in the neck area, is usually the main cause of the fishy smell in boiled duck meat. Therefore, it is crucial to remove the entire crop to eliminate the foul odor and ensure food safety. Don’t forget to clean the dirty tongue inside the duck’s beak as well.
Once the feathers are removed, open the duck’s belly to take out the internal organs. You can also prepare these offals to be used in dishes such as glass noodles stir-fried with duck entrails, stir-fried with French beans, or stir-fried with chrysanthemum leaves. If desired, you can also boil the offals along with the duck meat.
Step 2: Remove the Unpleasant Odor from the Duck Meat
To get rid of the distinctive 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, then rinse thoroughly. This helps eliminate the odor and makes the meat more fragrant.
Cut a few slices of ginger and rub them onto the duck meat, then rinse again. Ginger is effective in removing the unpleasant smell.
If you want to be more thorough, you can use white wine, ginger wine, or rice vinegar to wash the duck meat, and then rinse it with water. This ensures that the duck meat is free from any unpleasant odor and will taste better after boiling.
Step 3: Boil the Duck
It is important to carefully boil the duck meat to ensure it is delicious and safe for consumption. Here’s how you can do it:
Place a pot of water on the stove and bring it to a boil, ensuring there is enough water to submerge the entire duck.
Add a knob of smashed ginger, or a roasted shallot/onion, or a roasted ginger knob to the water. These ingredients will impart a distinctive and appealing aroma to the boiled duck.
Simmer the duck over low heat when the water starts boiling, and cook for about 20-30 minutes to allow the meat to cook slowly.
To check if the meat is cooked, pierce the thigh with a pair of chopsticks. If the juices run clear, the duck is cooked through.
After boiling, remove the duck from the pot and let it cool down a bit. Then, you can chop it into pieces and serve immediately.
Step 4: Chop the Meat and Arrange on a Plate
For duck meat, it is best to chop it into pieces while it is still warm, as this will make the meat softer and more flavorful (unlike chicken, which is usually chopped after it has cooled down). Cut the duck meat into bite-sized pieces and arrange them neatly on a plate.
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The delicious and easy-to-make dry bamboo and duck vermicelli soup is an ideal dish for chilly days. This comforting dish is a perfect blend of flavors and textures, with the tender duck and bamboo providing a unique and satisfying bite. A true culinary delight, this dish will warm you from within and leave you feeling satisfied and content.