Kẻ thù của mùi tanh: Cho vào khi nấu vịt sẽ khử sạch mùi, luộc lên thịt thơm lừng

These ingredients are both inexpensive and readily available in every kitchen.

Duck is easy to eat but difficult to cook, especially in removing the odor. Duck skin contains many sebaceous glands, fat, and natural oils, so even a little careless preparation will leave the boiled duck with a pungent smell, cloudy broth, and less sweet meat. To have a bright, fragrant boiled duck dish that doesn't have a strong odor, you need to process it in two stages: cleaning before boiling and flavoring during boiling.

Below are 5 ingredients considered the "nemesis" of duck odor, and also things you should add to the boiling pot to enhance the flavor.

1. Apple cider vinegar - the strongest enemy of the characteristic smell and oil

Among the familiar ingredients used to remove the odor from duck, apple cider vinegar is always considered the number one helper thanks to its natural acid content that can break down the fat and oil glands in the duck skin. When you rub vinegar all over the duck, the malic acid in the vinegar will soften the skin, remove excess oil and the strong, unpleasant odor. Just let the vinegar work for about ten minutes; the fishy smell will be significantly reduced, and the duck skin will be cleaner and brighter. Before boiling, rinse the duck with warm water and add it to the pot along with a small spoonful of apple cider vinegar. This amount of vinegar doesn't create a sour taste, but rather helps to make the broth clearer, more fragrant, and makes the meat tender and juicy when cooked, preventing it from becoming mushy.

2. Crushed Ginger - A Traditional but Effective Tip

Ginger has long been a classic ingredient in the kitchen for masking the fishy smell of poultry. The pungent essential oils in ginger, when in contact with the duck's skin and meat, will instantly reduce the strong odor. When preparing the duck, simply wash a few ginger roots, crush them, and rub them evenly over the entire duck, especially areas with strong-smelling oil glands like the wings and tail. The friction helps to remove excess oil, while the ginger essential oils create a warm, fragrant layer that masks the unpleasant smell.

When boiling, you can add a few slices of ginger to the pot so that the aroma spreads evenly with the steam. This helps the broth retain its natural flavor, and the meat, when cooked, will be slightly warm, not salty like when only rinsed with water. This is a suitable tip for those who don't like the sour smell of apple cider vinegar but still want the duck to retain its aroma; it's simple and easy to make.

3. Coarse Salt – A little-known but extremely reliable secret

While vinegar and ginger help mask the smell, coarse salt specializes in removing the oily residue on the duck's skin – the cause of the strong fishy smell. The coarse salt has antibacterial properties and creates strong friction, helping to remove dirt and remaining slime after plucking. When rubbing salt on the duck's body, you should rub a little harder, especially in the armpits, neck, and tail. Then rinse with warm water; the duck skin will be much cleaner and drier, and the oily smell will almost disappear.

This method is especially useful when you buy live duck at the market or encounter a duck that hasn't been properly prepared. Treating it with salt from the beginning will reduce the deodorizing process by half later, helping the boiled duck retain a mild flavor and preventing it from smelling bad when served.

4. Lime leaves or lemongrass - create a refreshing aroma and quickly mask odors

If you love the familiar traditional aroma of boiled duck, lime leaves and lemongrass are ideal choices. The essential oils in lime leaves, when gently crushed, evaporate very quickly, mixing with the steam in the boiling pot and permeating each piece of meat. Crushed lemongrass works similarly, with a warm but gentle aroma that doesn't overpower the meat's flavor. Just add a few lime leaves or a few sprigs of lemongrass to the pot, and when you open the lid, you'll immediately feel the pleasant aroma spreading.

5. White wine - a strong solution for "fussy" ducks

In case you find the duck has a strong odor, white wine is the strongest and quickest solution. Combining alcohol with salt and ginger creates a three-tiered deodorizing mixture: alcohol helps evaporate and carry away the fishy smell, salt cleans away any remaining oil, and ginger adds a fragrant aroma that masks the pungent odor. Simply rub this mixture all over the duck, leave it for about five minutes, then rinse; the odor will be significantly reduced.

However, alcohol can mask the meat's smell if used excessively. Therefore, it should only be used during the preparation stage and not poured directly into the boiling pot. Using the correct amount, alcohol will help remove the odor from the duck while preserving its natural sweetness.