Ingredients for Delicious Roasted Duck
– 1 whole duck (fresh and of good quality)
– 1 knob of ginger, cleaned and crushed
– 1 bulb of roasted shallot, 1 small piece of roasted ginger
– 1 lemongrass stalk, cleaned and crushed
How to Choose a Pre-Slaughtered Duck
A tip for choosing a tasty pre-slaughtered duck is to look at the skin; it should look fresh and firm. Press down on different parts of the duck with your fingers, and it should feel firm. Additionally, avoid buying ducks with loose or wrinkled skin around the thighs and breasts, as this may indicate that the duck has been pumped with water. If you invert the duck and it loses its shape, it has also likely been pumped with water.
Secret to Delicious Roasted Duck
If the duck has been cut open, inspect the inside. If you see a lot of liquid inside the membrane, it has likely been pumped with water, which reduces its nutritional value and affects its taste.
Eliminating the Duck’s Unpleasant Odor
Before roasting the duck, it is essential to eliminate its distinctive odor. Mix some salt, pepper, crushed ginger, and white wine, and rub it all over the duck. Let it sit for about 30 minutes, then rinse and pat dry. This process will help remove any unpleasant smell from the duck.
Secret to Roasting a Delicious and Detoxifying Duck
Step 1: Bring a pot of water to a boil and add the duck. To enhance the flavor of the roasted duck, add one of the following ingredients to the pot: crushed ginger, lemongrass stalk, roasted shallot, or a small piece of roasted ginger. These ingredients will infuse the duck with a wonderful aroma.
Adding ginger to the boiling water when roasting duck
Note: Avoid boiling the duck over high heat. Once the water comes to a rolling boil, reduce the heat to low and simmer for 20-25 minutes. To check if the duck is cooked, pierce the thickest part with a skewer; if the juices run clear, it is ready. If not, continue cooking for a few more minutes.
Step 2: To keep the duck warm and ensure it is thoroughly cooked, turn off the heat and let it sit in the hot water. If you prefer to serve the duck cold, once it is cooked, remove it from the pot and submerge it in a bowl of cold water or ice water. This will ensure the skin remains crispy, and the meat stays firm.
When the duck has cooled, cut it into pieces and arrange them on a plate. Garnish with some blanched scallions, and your delicious roasted duck is ready to be served! Good luck with preparing this mouthwatering dish.
Source: Khoevadep
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