The Magic of Spices: Elevating Boiled Duck with a Tender and Aromatic Twist

Many people believe that boiling duck just requires ginger and cold water, but this is not actually the correct method for boiling duck.

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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.

Frequently asked questions

You will need a whole duck (approximately 2 kg), fresh ginger, a bulb of shallot or onion, rice vinegar, and white wine or rice wine.

After purchasing a live duck, cut its throat and soak it in boiling water to remove the feathers. Check the pores for any black liquid and remove it as it causes a foul smell. The duck’s crop, located in the neck area, is usually the source of any fishy odors, so ensure you take out the entire crop. Clean the tongue inside the beak as well. Once featherless, open the belly and take out the internal organs, which can also be prepared as side dishes or boiled with the duck meat.

Massage the duck inside and out with coarse salt, then rinse thoroughly. Cut and rub slices of ginger onto the meat, then rinse again. For a more thorough odor removal, wash the duck with white wine, ginger wine, or rice vinegar before giving it a final rinse with water.

Place the duck in a pot of boiling water with added ginger, shallot/onion, or a combination of both. Simmer on low heat for 20-30 minutes. To check if it’s cooked, pierce the thigh with a chopstick; clear juices indicate doneness. After boiling, let the duck cool slightly before chopping it into pieces.

Unlike chicken, duck meat is best chopped while still warm, as this makes it softer and more flavorful. Cut the meat into bite-sized pieces and arrange them neatly on a plate for serving.
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