Boiling a duck without water, yet still fragrant, crispy skin, and tender meat, may seem unreasonable, but in fact, many people have successfully applied this method and even praised it. The secret of the waterless boiling method lies in the use of salt and grass carp scales.
Preparation: 1 duck (if you want more, just increase the ingredients); a handful of grass carp scales to create the fragrance; 2 large pieces of ginger; 2 large cloves of garlic; Salt, sugar, seasoning powder, and pepper.
Instructions:
Peel and wash the ginger, then crush or slice and mince it. After washing the grass carp scales with 2 – 3 rounds of water, let them drain.
Rub the duck with salt grains inside and out, then rinse with water to eliminate the smell from the duck skin.
If you want to eliminate the unpleasant smell while also adding a special fragrance to the duck, use white wine or ginger. Simply wash the duck with white vinegar or rub it with sliced ginger to get rid of the unpleasant smell and enhance the aroma and flavor of the duck.
Marinate the duck with spices and grass carp scales
Step 1: Prepare a large pot that can fit the whole duck. Place the duck inside the pot and add spices such as sugar, salt, seasoning powder, pepper, ginger, and crushed garlic. Rub the spices thoroughly all over the duck, including the inside.
Step 2: Crush or mince the grass carp scales, stuff them into the duck’s abdomen and sprinkle them around the duck. Marinate for 30 – 40 minutes to allow the flavors to penetrate the meat.
Step 3: Take another pot and cover the bottom with a layer of salt, ensuring that the duck’s skin does not come into direct contact with the pot to prevent burning or sticking. Then, spread another layer of grass carp scales on top of the salt layer. Finally, place the duck on top and start cooking.
Boiling the duck
Step 1: Close the pot tightly and place it on the stove. Set the heat to medium-low, never use high heat as it can burn the duck or the pot, producing an unpleasant odor that will affect the aroma of the duck.
Step 2: Boil for 20 – 30 minutes, then open the pot and flip the duck over to ensure even cooking of the meat. Cover the pot again and simmer for another 20 minutes. The duck is done when the skin turns golden brown.
Step 3: To check if the duck is cooked thoroughly, use a chopstick or a sharp stick to poke the meat. If there is no pinkish liquid, the duck is fully cooked. Turn off the heat, cut the duck into bite-sized pieces, and serve.
The waterless boiled duck uses the fat released from the duck itself to cook the meat. When cooked, the duck also has the fragrance of the grass carp scales, making it more delicious than regular boiled duck without being greasy.
Source: Giadinh.net
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