Duck is a food that can be processed into many delicious dishes, but the processing step makes many people hesitant because it is difficult to clean all the feathers. If not processed properly, the meat will turn black and have a bad smell.
Easy duck feather removal tips
The process of plucking ducks often takes a lot of time and is difficult to clean. Therefore, the tips to remove duck feathers easily will be a lifesaver for housewives who want to treat their families to delicious dishes made from ducks.
Using white wine
You may not know, white wine not only removes the fishy smell but also helps remove the duck’s down easily and quickly.
Easy and quick duck feather removal tips will make you no longer hesitate to make this dish. (Photo: 123RF)
After cutting the duck’s reproductive organs, it needs to be immersed in cold water so that the water is evenly absorbed throughout the body and skin. After taking it out, pour white wine over the entire duck’s body for about 10 minutes for the alcohol to penetrate the leg feathers. At this point, the duck’s skin’s pore will open.
Then, dip the duck in warm water and start plucking the feathers. Both the tube feathers and the downy feathers of the duck will be cleaned without much effort.
Using salt
Using salt is also a tip to easily remove duck feathers. After cutting the duck’s reproductive organs, immerse it in a basin of cold water to remove excess blood and dirt and then immerse it in a basin of hot water mixed with 2-3 tablespoons of salt. Then, start plucking the duck’s feathers. This way, the entire duck’s feathers will be completely cleaned.
After cleaning the feathers, you should rub them with salt and rinse several times to make the duck cleaner.
Before processing, soak the whole duck in ice water for about 20 minutes to make the duck meat white and fresh, making the dish more attractive.
Some notes when plucking duck feathers
You should not use 100ºC boiling water to scald the duck. Only use warm water about 40ºC for the duck’s skin pores to open, making it easier to pluck feathers. Old hot water will immediately make the duck’s skin pores shrink, making it difficult to clean the feathers. In addition, hot water can make the duck’s skin crack.
The feather plucking should be done decisively, forcefully pluck down close to the skin and follow the direction of hair growth to remove all the down and fluff.
Pluck the duck feathers in a sequential manner, clean this part before moving on to another part. For the remaining down and fluff, you can use your hands or tweezers to remove them.
In addition, avoid buying ducks that are too young because the meat will be tough and more downy.
Tips for choosing delicious ducks
According to folk experience, to have delicious duck dishes, you should choose male ducks that are not too old or too young. This type of duck has thick meat, less fat, and the feathers have grown enough to make the feather plucking easier.
To have a delicious duck dish, you should choose male ducks that are not too old or too young. (Photo: olympicwaterfowl)
When buying live ducks, choose ones that have fully grown feathers, thick feathers, the top of the two wings can be easily crossed together; when touching the breast, it feels full and not bony; the floating bladder is large, even, and not dirty. If the floating bladder is flat or has a lot of dirt, it means that the duck is sick and should not be bought.
The duck’s beak should not be too hard or too soft. Young ducks often have larger and softer beaks. Conversely, the beak of an old duck will be smaller and harder to the touch.
Observe the duck’s leg, if you see a small layer of meat padding and a thin layer of clear liquid, it is a fat duck.
Ducks with a loud and hoarse voice are male ducks.
Depending on your preferences and the dish you plan to make, choose the type of duck that suits your needs. For example, grass ducks have less fat, sweet and fragrant meat but more bones. Meanwhile, Muscovy ducks have more lean meat and thick and firm meat. Super lean ducks have a lot of meat, thick meat but not as flavorful as grass ducks and Muscovy ducks.
Tips to get rid of the smell of duck meat
During the cooking process, if you do not know how to remove the smell, your duck dish will become smelly and less delicious. With the ingredients below, removing the smell of duck meat will become easier.
Use ginger
To prevent the duck from being smelly, before boiling, marinate it with a little salt, pepper, crushed ginger, and maybe a little white wine, let it sit for about 30 minutes, then rinse it, drain it, and then cook it.
Use a roasted onion and a roasted ginger to pound in the pot. This method helps to remove all the smell of the duck and make your duck dish fragrant.
Use vinegar
Mix salt and vinegar. After preparing the clean duck, use this mixture to thoroughly rub inside and outside the duck several times. This way, when you eat it, you will no longer smell the duck.
Use lime
If you do not have vinegar in your house, you can use lime to rub directly on the duck, and the duck will no longer smell. If not, when boiling, you can pound a few onions and a roasted ginger that has been roasted inside the pot.
Remove the duck’s floating bladder
The culprit of the duck’s smell is the floating bladder located near the anus. Therefore, when processing duck meat, you must completely remove the floating bladder.
According to VTC news
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