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A Few Drops of This Spice Will Remove the Fishy Smell from Boiled Duck, Making It Delicious and Flavorful

By adding a touch of white wine to the boiling water, you can create an incredibly flavorful braised goose dish that will tantalize the taste buds of all who partake.

Administrator

20 April, 2024

Ingredients:

A duck weighing about 3kg; Shallots, ginger, lemon, chili, garlic; Half a bottle of white wine; Fish sauce, seasoning powder.

Clean the duck, boil it with roasted onion and ginger and a little wine

Instructions:

Step 1: Clean the purchased duck. Rub a little salt, ginger, and white wine on the body to remove the foul smell. Then, wash the duck again thoroughly, drain.

Step 2: Peel the shallots, wash the ginger, and roast them, crush them.

Step 3: Put the duck meat in a large pot, add shallots, ginger, a little salt, 1-2 tablespoons of white wine, then pour water to cover the duck. Bring to a boil on the stove until the duck pot boils. Use a spoon to skim off the foam to make the boiled duck water more delicious.

Step 4: Continue to simmer the pot of duck at a low heat for about 25 – 30 minutes, then check if the duck is cooked by poking the chopsticks into the duck meat, if it is not red, remove it. With large, old ducks, sisters should soak them in the pot for a while so that the ducks will be cooked evenly and not be tough.

Step 5: Cut the duck into thin, even pieces.

Duck Dish will be more attractive if there is garlic fish sauce mixed according to the recipe: 3 tablespoons of fish sauce, 1/2 tablespoon of sugar, 1/2 tablespoon of lemon juice, 1/3 small teaspoon of monosodium glutamate, 2 tablespoons of boiled water, chili, garlic, and minced ginger.

According to Family & Society

Frequently asked questions

Clean the duck by rubbing it with salt, ginger, and white wine to remove any foul smell. Then, wash it thoroughly and drain.

First, peel and roast the shallots and ginger, then crush them. Place the duck in a large pot with the shallots, ginger, salt, and white wine. Add water to cover the duck and bring it to a boil. Skim off any foam that forms to ensure a delicious broth. Simmer the duck on low heat for 25-30 minutes, checking doneness by poking it with a chopstick – if the meat is no longer red, it’s cooked. For larger, older ducks, keep them soaked in the broth to ensure even cooking and tenderness. Finally, cut the duck into thin, even pieces.

Prepare a garlic fish sauce by mixing 3 tablespoons of fish sauce, 1/2 tablespoon of sugar, 1/2 tablespoon of lemon juice, 1/3 teaspoon of monosodium glutamate, 2 tablespoons of boiled water, chili, garlic, and minced ginger. This will add a delicious kick to your duck dish!

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