Tip duck meat clean and tasty

Duck was the favorite of many people, however duck meat is not very standardized so that everyone knows.



To process these delicious dishes from duck meat, the first thing you need to think about cleaning and keeping the duck meat is always fresh and delicious. Usually, people think that before waxing should embed duck duck hot water over 100 º C to easy to do. But in fact when we dip in boiling water for old duck, duck pores to shrink, it's hard plucking. So when do you just use duck moderately hot water, about 40 º C is. Before plucking a duck, let's irrigate little vinegar or white wine to his duck for about 10 minutes before the dip in warm water, duck feathers will easily do more.



It is easy to see when finished feathers, duck might become black if not well maintained. So when do you go for the duck to soak with water for about 20 minutes for fresh white duck, so food is more appealing.



When boiled duck, soft colors to meat before cooking, you soak the duck in a pot of cold water mixed with little vinegar about 1 hour, then simmer, so will quickly duck meat more tender and tastier. If purchasing a boiled duck to duck the old ripe color is an issue. When you go to add a little duck in a pot boiled pig marrow, meat will be tender more quickly.