How to Remove the Odor From Duck and Boil It to Perfection

Many people feel unsure about cooking duck because they worry the meat will have an unpleasant smell. Fortunately, there are several simple and highly effective techniques you can use to eliminate the odor and ensure your boiled duck turns out fragrant, tender, and delicious.

Ingredients for Boiled Duck

• 1 duck, about 2 kg

• 2 fresh ginger roots

• 1 shallot

• Rice vinegar

• White wine (cooking wine)

Step 1: Preparing the Duck

If you buy a live duck, you can ask the seller to clean it for you or handle the preparation at home. After the duck is bled, it is typically dipped in hot water to remove the feathers. At this stage, you may notice small black residues inside the feather follicles—be sure to squeeze them out completely, as they are a major cause of bad odor.

The tail gland (the “parson’s nose”) is the main culprit behind the strong, gamey smell of duck. You should remove this part entirely because it not only affects the flavor but is also not recommended for health. Another detail many people overlook is the duck’s mouth—take a moment to remove the dirty tongue inside for cleaner flavor.

Once the outer part is clean, open the duck’s cavity and remove all the internal organs. These can be cleaned separately and boiled together with the duck, or used to prepare stir-fried dishes such as duck gizzard stir-fry, duck intestine with beans, or duck offal with fragrant flowers.

Step 2: Removing the Odor

Even after plucking and cleaning, duck often retains its natural smell. If you skip deodorizing, the cooked meat may still taste slightly unpleasant.

A simple and reliable method is to rub coarse salt all over the duck—both inside and out—then rinse with water. Next, slice some ginger and scrub the duck’s skin and cavity thoroughly before rinsing again. Ginger works extremely well in neutralizing odors and leaving a fresh aroma.

If you want a more thorough cleaning, wash the duck with white wine, ginger-infused wine, or rice vinegar. These ingredients help break down the oils in the skin, which hold most of the smell. After rinsing, the duck will be noticeably cleaner and much more fragrant once cooked.

For extra aroma, some home cooks like to lightly bruise part of the ginger and rub it directly on the duck before boiling.

Step 3: Boiling the Duck

Boiling plays a major role in determining the final taste and texture. Place a large pot of water on the stove, ensuring there’s enough water to fully submerge the duck. When the water starts boiling, add one crushed ginger root, a grilled shallot, or even a piece of roasted ginger. These aromatics release a rich, warm fragrance that enhances the flavor of the duck.

Once the water returns to a boil, reduce the heat. Simmer the duck gently for about 20–30 minutes, depending on its size. Slow cooking helps the meat become tender while keeping it juicy.

To check for doneness, pierce the duck’s thigh with a chopstick. If the liquid runs clear with no traces of blood, the duck is fully cooked. Remove it from the pot and let it rest for a few minutes before cutting—this helps retain the juices.

For an extra layer of flavor, you may also add a few peppercorns or a small piece of star anise to the boiling water. These spices create a subtle aroma without overpowering the natural taste of the duck.

Step 4: Cutting and Plating the Duck

Unlike chicken, which is easier to cut once it cools slightly, duck is best sliced while still warm. Warm duck meat is softer, easier to chop into even pieces, and has a noticeably better texture.

Cut the duck into long, bite-sized pieces and arrange them neatly on a plate. You can garnish with thin slices of ginger, fresh herbs, or a small bowl of dipping sauce—typically a mixture of fish sauce, lime, chili, and minced ginger.

Serving the duck immediately while warm will give you the best flavor and tenderness.