How to remove the bad smell of duck meat

Deodorize before processing:If ducks are fed with plant foods (rice, rice bran, beans, beer lees, wine lees, banana stems, etc.), the meat will be delicious. However, to increase productivity, ducks are now fed both plant and animal foods to grow quickly (fish meal, bone meal, miscellaneous fish, earthworms, etc.), which results in the meat having a fishy smell, especially when the ducks are molting. If the person preparing the ducks is experienced, they will usually pour a little white wine into the duck's mouth before processing to release the foul smell from inside.

Cleanly processing duck ensures up to 80% of odor is removed: Photo: Bui Thuy

Plucking duck feathers properly:Many folk experiences on how to handle duck feathers - one of the factors causing the smell. Boil a pot of water, add a little lime or star fruit leaves, a handful of water spinach, then put the duck that has been bled into the water, quickly rub to pluck out all the feathers as well as small down. Note that if the pores have black liquid, squeeze it all out and wash it clean.

Cut off the float:Duck, goose and chicken gizzards are the main "culprits" that cause bad odors and according to many studies, they should not be eaten because this is where the lymphatic glands are concentrated, like a warehouse for viruses and disease-causing bacteria, and also contains some carcinogens. Therefore, you should remove the gizzards, which not only cause bad odors but are also not good for your health.

Use deodorants such as:Rub salt, lemon or vinegar, wine and crushed ginger all over the duck inside and out. Leave for a while, then rinse several times with clean water and drain. This will remove up to 80% of the duck's odor.

Boil the duck, add ginger and crushed onions for fragrance: Photo: Bui Thuy

Boil duck properly:Unlike chickens with soft, thin skin that is easily torn, when boiled, usually use cold water. Ducks with thick skin should be boiled when the water is boiling. Add a piece of ginger, washed and crushed, with the skin intact, dried onions for fragrance and a little seasoning to sweeten the meat. When the water boils again, lower the heat and boil the duck. Depending on the size of each duck, adjust the boiling time appropriately.

Test by inserting a chopstick or a small bamboo skewer into it. If no red liquid comes out, it is cooked. If you buy an old, tough duck, after the duck is cooked, turn off the stove and simmer until it cools. Some other folk ways to reduce the toughness of the duck include adding a few snails or a little pork marrow to the pot, simmering it, then turning off the stove and continuing to soak it. From fragrant boiled duck, many delicious dishes can be made such as vermicelli, glass noodles, duck bamboo soup, Hanoi-style pickled duck...

According to VnExpress