Tip to the delicious duck and boiled off odors

Boiled duck is the most simple dish as in delicacies from the duck, which she boiled the ducks didn't easy, careless a little of boiled duck dishes you can also ripe red or too crack or tear the skin, the most unfortunate is that the water used is also smell.

Thus in the cooking process, if not know how deodorants, duck meat will take away section.

Tip to the delicious duck and boiled off odors.

How to do:

Pecking ducks clean, rubbing up salt, ginger duck, little white wine and then wash again drained, boiled duck so will not be sweating.

Then for a piece of ginger batter slamming into pot. So will the ducks off odors that your duck dishes are always delicious, attractive.

Aromatic baked peeled shallot.

Want delicious duck boiled and soft, the first condition is to choose delicious duck, not old. However, a boil is also very important.

You do not need to "security" so long, soft but will not have meat delicacies have sweeteners out of water. Instead, go for the duck to the pot when water has boiled worshippers tub (other than the chicken into the pot for cold water is heated gradually, due to the soft chicken skin, thin, very vulnerable to the podium). For small fire, boiling stress about 25-30 minutes.

Just simmer until nine to, retrieved the skewers of duck thigh into test wands saw water flowing out red duck is not ripe. When picked out is always eating, meat will be very tight (while not chicken tightly when hot because the piece of meat will ruin due to software too). If not yet eat, just off the kitchen rather than picked the duck out.

If the old duck, you turn off the stove and dipping in the pot until the cold duck duck will be tough.

The most simple is to after nine ducks reached, you cannot remove that off the kitchen, continues to duck in pot until cool. Or a few dozen minutes before the duck meat, you pour into the mouth of duck a cup of wine.

Some people reduce the toughness for the old duck marinated duck meat by using PEAR juice for about 10 minutes before the boil. Have the person into the pot a few snails, or little pig marrow, boiled a little stress right off the kitchen, dipping forward.

Note: with the duck meat you should boil when chăt the meat soft and easy going tighter (in contrast to the chicken, so tight as to cool), and duck meat then you should close long-pads going nice and more delicious.=