Tips for Cooking Clean and Delicious Duck Meat

To prepare delicious dishes from duck meat, the first thing you need to think about is cleaning the duck and keeping the meat fresh and tasty. Usually, people think that before plucking the duck, it needs to be dipped in 100ºC hot water to make it easier. However, in reality, when we dip the duck in hot water, the pores of the duck’s skin will shrink, making it difficult to pluck the feathers. Therefore, when cooking duck, you only need to use warm water, about 40ºC. Before plucking the duck, sprinkle some vinegar or white wine on its body about 10 minutes before dipping it in warm water, the feathers will be easier to remove.

It is easy to notice that after plucking the feathers, the duck meat will easily turn black if not well preserved. Therefore, when cooking duck, immerse the whole duck in cold water for about 20 minutes to keep the duck meat white and fresh, making the dish more attractive.

When boiling the duck, to make the meat tender quickly, before boiling, soak the duck in a pot of cold water mixed with a little vinegar for about 1 hour, then simmer on low heat, the duck meat will become tender and much more delicious. If you happen to buy an old duck, simmering the duck until it is fully cooked is a challenge. In that case, add some pork marrow to the pot of boiling duck, the meat will become much more tender.

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