Ginger-boiled duck with diluted water is wrong: Add this to completely eliminate the strong odor, double the flavor

Ingredients for boiled duck

• 1 duck weighing about 2kg
• 2 fresh ginger roots
• 1 dried shallot
• Rice vinegar
• White wine

How to make delicious and flavorful boiled duck

Step 1: Prepare the duck

When buying live ducks, you can ask the seller to prepare it for you or do it yourself at home. After cutting off the organs, the duck will be dipped in boiling water to remove the feathers. You will notice a black liquid in the pores of the duck’s legs, make sure to squeeze it out and rinse it thoroughly as it creates a foul smell.

The oil gland is the main culprit that causes the strong fishy smell of boiled duck meat, so you should remove the oil gland completely as it is not only smelly but also unhealthy. Another note is to remove the dirty tongue inside the duck beak!

After cleaning the feathers, you can remove the innards of the duck completely. You can process the innards by cleaning them and boiling them with the duck or slicing them to make stir-fried duck innard with glass noodles, winged beans, or pea shoots…

Step 2. Eliminate the fishy smell from the duck meat

This is an important step, despite cleaning the feathers and removing the oil gland, the duck meat will still have a distinctive smell, which, if not processed, will have a slightly unpleasant smell when eaten.

You use coarse salt to rub both the inside and outside of the duck, then rinse thoroughly. Cut a few slices of ginger to rub on the duck, then rinse again, ginger has the effective ability to eliminate the smell of the duck and make it more fragrant when boiled.

If you want to be more meticulous, you can use white wine or ginger wine, rice vinegar to wash the duck and then rinse with water again, the duck will definitely no longer have a foul smell.

Step 3. Boil the duck

The deliciousness of the duck depends largely on the ingredients and the boiling method. You boil a pot of water on the stove with enough water to submerge the whole duck, add 1 crushed ginger root, or 1 dried shallot, or 1 roasted ginger root into the pot. These ingredients will give the boiled duck a fragrant and extremely attractive aroma.

When boiling the duck, you should not use high heat, once the water starts to boil, lower the heat to low, and simmer for about 20 – 30 minutes for the duck to cook slowly.

Boil the duck for about 20 minutes, you skewer a chopstick into the duck’s thigh, if the water that comes out is not red, the duck is cooked inside. Take it out, let it cool down a bit, then chop it into small pieces and enjoy it right away.

Step 4. Chop the duck and arrange it on a plate

For duck meat, when it’s freshly boiled, if you chop the meat right away it will be tender and tastier, as opposed to chicken meat which needs to cool down before chopping. Chop the duck into medium-sized pieces and arrange them on a plate.

By following the simple method we shared above, you will have a delicious boiled duck dish that meets the standard of a restaurant for the whole family.