Tips

The Succulent Secrets to Preparing Duck: A Clean and Tasty Treat

Duck meat is a favorite delicacy for many people, but not everyone knows how to properly prepare it.

17 October, 2023

132

To prepare delicious duck dishes, the first thing to consider is how to clean and keep the meat fresh and tasty. Usually, people think that before plucking the duck’s feathers, it needs to be dipped in 100-degree Celsius hot water to make it easier to process. However, in reality, when we dip the duck into boiling water, the pores will shrink, making it difficult to pluck the feathers. Therefore, when preparing a duck, just use warm water at around 40 degrees Celsius. Before plucking the feathers, sprinkle some vinegar or white wine over the duck about 10 minutes before dipping it into warm water, making feather removal easier.

It is noticeable that once the feathers are removed, the duck meat will quickly turn dark if not properly stored. Therefore, after plucking the feathers, soak the whole duck in cold water for about 20 minutes to keep the meat looking fresh and white, making the dish more appealing.

When boiling duck, to make the meat tender, soak it in a pot of cold water with a little vinegar for about an hour before turning on the heat. This will make the duck meat softer and tastier. If you end up buying an old duck, getting it to cook through is a whole other issue. In this case, add a bit of pork marrow to the pot, and the meat will become tender much faster.

Frequently asked questions

The key to delicious duck dishes is keeping the meat fresh and tasty. Use warm water at around 40 degrees Celsius to clean the duck, and sprinkle vinegar or white wine beforehand to ease feather removal. After plucking, soak the duck in cold water for 20 minutes to maintain its fresh appearance. When boiling, soak it in cold water with vinegar for an hour first to tenderize the meat, and add pork marrow if it’s an old duck.

Dipping the duck in boiling water will cause its pores to shrink, making it difficult to pluck the feathers. Instead, use warm water at a lower temperature.

After removing the feathers, soak the duck in cold water to maintain its fresh, white appearance and make your dish more appealing.

If you’re cooking an old duck, add a bit of pork marrow to the pot along with the duck and vinegar-water mixture. This will help tenderize the meat faster and improve the taste.