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The Secret to the Perfect Duck: An Essential Ingredient to Transform Your Dish.

Roast duck is a familiar dish to many households. However, to create a delicious boiled duck dish, a specific recipe is required.

Administrator

11 December, 2023

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Ingredients for Boiled Duck

1 duck weighing about 2kg

2 knobs of fresh ginger

1 bulb of shallot

Rice vinegar

White wine

How to Boil a Delicious and Flavorful Duck

Step 1: Prepare the Duck

When buying a live duck, you can ask the seller to prepare it for you, or you can do it yourself at home. After cutting the duck’s throat, dip it in boiling water to pluck out the feathers. You will notice a black liquid coming out of the duck’s pores; make sure to squeeze it out and rinse thoroughly as it causes a foul odor.

The duck’s crop, located at the base of the neck, is the main source of the foul smell. It is best to remove it entirely as it is not only smelly but also unhealthy. Don’t forget to peel off the dirty tongue inside the duck’s beak!

Once the feathers are removed, gut the duck and take out all the innards. You can either clean and boil the innards with the duck or chop them finely to make delicious dishes such as glass noodle stir-fry, stir-fried long beans, or stir-fried golden cucumber…

Step 2. Remove the Duck’s Odor

This is a crucial step. Even after plucking and removing the crop, the duck meat will still have a distinct smell, which can be off-putting if not addressed.

Rub the duck inside and out with salt grains, then rinse. Cut a few slices of ginger and rub them onto the duck, then rinse again. Ginger is excellent at neutralizing the duck’s odor and imparting a pleasant aroma.

If you want to be extra thorough, you can use white wine, ginger wine, or rice vinegar to wash the duck, followed by a final rinse. This will ensure that any unpleasant smell is eliminated.

Step 3. Boiling the Duck

The taste of duck meat largely depends on the quality of the ingredients and the boiling process. Prepare a pot of water, enough to submerge the entire duck. Add either a crushed knob of ginger, a roasted shallot, or a roasted ginger bulb. These ingredients will infuse your boiled duck with a mouthwatering fragrance.

When boiling the duck, avoid using high heat. Once the water starts boiling, reduce the heat to low and cook for about 20-30 minutes to ensure the duck is cooked through gently.
After 20 minutes, pierce the duck’s thigh with a skewer; if the juices run clear, it is cooked. Remove from the pot, let it cool down a bit, then chop it into bite-sized pieces and serve.

Step 4. Chop and Arrange the Duck on a Plate

Unlike chicken, which tastes better when chopped after cooling down, duck meat is at its tender best when chopped and served hot. Cut the duck into long, bite-sized pieces and arrange them on a plate.

According to Xe và thể thao

Frequently asked questions

You will need a duck weighing about 2kg, fresh ginger, a shallot, rice vinegar, and white wine.

You can ask the seller to prepare it, or do it yourself. Cut the duck’s throat, dip it in boiling water to remove feathers, and squeeze out and rinse away the black liquid that comes out of the pores. Remove the crop and tongue, as these are the main sources of any foul smell.

Rub the duck with salt grains and rinse. Then, use sliced ginger to rub onto the duck and rinse again. Optionally, you can use white wine, ginger wine, or rice vinegar for a final wash to neutralize any unpleasant smells.

Prepare a pot of water with enough volume to submerge the entire duck. Add either crushed ginger, a roasted shallot, or a roasted ginger bulb for fragrance. Boil the duck on low heat for 20-30 minutes. To check if it’s cooked, pierce the thigh with a skewer and ensure the juices run clear.

Duck meat is best served hot and chopped into long, bite-sized pieces.