How to Remove the Gamey Smell From Duck and Boil It Perfectly

Many people feel uncertain when cooking duck because it can sometimes have a strong, gamey smell. However, with the right preparation techniques, you can eliminate this odor completely and enjoy tender, fragrant boiled duck.

Ingredients for Boiled Duck

• 1 duck (about 2 kg)

• 2 fresh ginger roots

• 1 shallot

• Rice vinegar

• White wine

Step 1: Preparing the Duck

If you buy a live duck, you can ask the seller to clean it for you, or you can prepare it yourself at home. After the duck is defeathered, you may notice a dark liquid in the pores of the skin. Be sure to squeeze this out thoroughly and rinse well, as it is one of the causes of the unpleasant odor.

The tail gland (also known as the “phao câu”) is the main source of the strong smell in duck meat. Make sure to remove this part completely—not only does it contribute to the odor, but it’s also not good for health. Additionally, open the duck’s beak and remove the small dirty tongue inside; this step helps ensure the duck tastes fresher.

Once the outer part is cleaned, open the belly and remove the internal organs. You can clean the organs and boil them together with the duck, or slice them to make stir-fried dishes such as duck giblets with glass noodles, green beans, or fragrant sesbania flowers.

Extra tip: If you have time, rub the duck lightly with a mixture of salt and chopped lemongrass to enhance aroma even before the deodorizing step.

Step 2: Removing the Odor

Even after cleaning, duck naturally has a distinctive scent. If not treated properly, this smell can remain after cooking.

To deodorize the duck, rub coarse salt thoroughly inside and outside the duck, then rinse. Next, slice some ginger and scrub it all over the duck before rinsing again. Ginger is excellent for neutralizing unwanted odors.

For even better results, wash the duck with white wine, ginger wine, or rice vinegar, then rinse under clean water. These ingredients help eliminate bacteria, reduce the gamey smell, and make the duck more fragrant once boiled.

Additional note: Some cooks also mix a small amount of crushed peppercorns with vinegar to create a powerful deodorizing mixture—very effective if your duck has a stronger smell than usual.

Step 3: Boiling the Duck

The quality of your boiled duck depends largely on how well it is cooked. Place a pot of water on the stove—make sure there's enough water to fully submerge the duck. Add one crushed ginger root, a roasted shallot, or a roasted piece of ginger. These aromatics will infuse the broth with a warm, inviting fragrance.

When the water just begins to boil, reduce the heat to medium and simmer the duck for 20–30 minutes. Cooking it gently helps the meat stay tender instead of becoming tough.

To check if the duck is done, pierce the thigh with a chopstick. If the juice runs clear with no traces of red, the duck is fully cooked. Remove it from the pot and let it rest for a few minutes before cutting.

Extra tip: If you want the duck skin to look glossy and beautiful, quickly dip the duck in a bowl of cold water after boiling. This helps tighten the skin and improve presentation.

Step 4: Cutting and Plating the Duck

Unlike chicken, which should be allowed to cool before cutting, duck is best sliced while still warm. Cut the duck into long, even pieces and arrange them neatly on a plate.

For added flavor, you can sprinkle some thinly sliced ginger or lime leaves on top. Serve with a dipping sauce made from fish sauce, garlic, chili, and a splash of lime juice for the perfect finishing touch.