Tips for Easy and Odorless Duck Feather Plucking and Boiling: Get White and Beautiful feathers.

Take the duck and let it soak in cold water for a few minutes before boiling. This will prevent the meat from drying out and turning dark even if left for a long time.


Ducks are a benign and nutritious food, so housewives can cook many delicious dishes with duck meat. The quick and clean process of plucking ducks is a topic that many housewives are interested in because it is a very important step in making delicious and authentic duck dishes.

How to choose good ducks

You should not choose young ducks because their meat is tough and it is very difficult to pluck them.

Choosing good ducks is the key for you to be able to easily prepare ducks. When buying ducks, you should choose mature ones with round breast, thick skin, and neck. Especially, the wing feathers of the duck are fully grown, the beak is hard and yellow, then that is a mature duck.

If the duck is too small, has thin feathers, and a soft beak, it will have a lot of feathers, less meat, and not tasty. Don’t be foolish and choose to buy it, or else you will make yourself suffer.

How to pluck ducks quickly and neatly

With this quick plucking trick, you will have clean duck feathers:

After cutting the duck’s throat, you dip it into a basin of lukewarm water to evenly wet the duck feathers. Next, you pick up the duck and pour vinegar and white wine all over its body and leave it there for 10 minutes. This step will effectively eliminate the fishy smell of the duck.

– Prepare a pot of boiling water, then add lukewarm water equal to 1/5 of the amount of boiling water in the pot. Immerse the duck into the water and flip it over so that the whole duck can be soaked in the water.

– When trying to pluck the feathers on the wing, the neck feathers can be easily plucked out, then you pick up the duck and start plucking the feathers.

– You should pluck the duck feathers from top to bottom, using your hands to rub against the skin so that the feathers can be easily rolled off. Don’t forget to clean the duck’s tongue and rub salt on the skin of the duck when you have finished plucking to eliminate the fishy smell.

How to keep the duck white and beautiful, not dark after boiling

Thêm vài mẹo sau để nhổ lông vịt dễ dàng, luộc xong không bị hôi, thâm đen mà trắng đẹp-1

Soaking the duck in lukewarm water and then boiling it will help the duck stay white and not become dry.

Before boiling or cooking the duck, do not forget to soak it in lukewarm water for about 20 minutes. This is a great cooking tip to make the duck meat look beautiful and white after cooking, without becoming dark or dry.


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