If you don't know how to cook it, the duck meat you eat will have a smelly, feather-like odor, and it may even become tough and unappetizing... to the eyes.
If you don’t know how to process it, the duck meat will have a foul smell when eaten, it may even become tough and unappetizing… to the eyes.
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Therefore, to have delicious dishes from duck meat, the first step is to pluck the duck feathers. Many people think that, like preparing chicken, preparing duck also requires immerse it in boiling water to make it easier to pluck. However, according to professional housewives, the fact is that if the duck is immersed in boiling water, the duck’s pores will shrink, making it difficult to pluck the feathers.
Therefore, when preparing duck, just need to immerse the duck in moderately hot water (about 40ºC) is standard. In addition, to make the process of plucking feathers faster and easier, before dipping the duck into hot water, sprinkle some vinegar or white wine on the duck’s body for about 10 minutes, it will be easier to pluck the feathers.
After plucking the feathers, duck meat is often prone to blackening if not well preserved. Therefore, immediately after plucking the feathers, put the whole duck in a bowl of filtered water and soak for about 20 minutes, it will help the duck meat stay white, and then when cooking the dish, it will be more attractive.
After plucking the feathers is the boiling process. To avoid the duck meat being too tough when boiled, before cooking, soak the duck in a pot of cold water with a little vinegar. Soak for about 1 hour, then boil and remember to turn down the heat, this way the duck meat will be tender and much more delicious.
If unfortunately buying an old duck, don’t worry too much. When boiling, just add a little pork marrow to the pot of water, the meat will quickly soften.
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Frequently asked questions
Getting clean and delicious duck meat involves a few key steps. Firstly, choose a fresh duck and remove any feathers or debris. Soak the duck in a brine solution for 12-24 hours, then rinse it well. Remove any excess fat and trim the duck to your desired size. For a delicious flavor, marinate the duck with a mixture of soy sauce, honey, and spices. Finally, cook the duck using your preferred method, ensuring it is cooked thoroughly. Rest the meat before serving for optimal tenderness and flavor.
To eliminate the duck’s odor, create a brine solution with water, salt, and spices like cinnamon, star anise, and cloves. Soak the duck in this solution for 12-24 hours, which will not only remove the odor but also tenderize the meat and add flavor.
For a mouthwatering marinade, mix soy sauce, honey, and your choice of spices. You can also add some minced garlic and ginger for an extra kick of flavor. Ensure the duck is coated thoroughly and marinate it for a few hours or even overnight for the best results.
There are several ways to cook duck, each yielding different results. Roasting is a popular method, where you can cook the duck at a high temperature to get crispy skin. Alternatively, slow cooking or braising the duck will result in tender, fall-off-the-bone meat. Grilling or pan-frying are also options, but be mindful of the fat content and adjust your cooking technique accordingly.
The key to tender duck meat is a combination of brining and slow cooking. Brining helps to break down the muscle fibers, making the meat more tender. Slow cooking at a low temperature also ensures the meat doesn’t dry out and become tough. Letting the meat rest after cooking is crucial, as it allows the juices to redistribute, resulting in juicy and tender duck meat.
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