Cooking Duck Meat

BEFORE COOKING:

Before cooking, thoroughly rinse the duck.

COOKING:

If making a broth or soup, place the meat in cold water. If cooking the duck as a standalone dish, place it in boiling water, which guarantees juiciness and enhanced nutritional value. Cook the whole duck on a low simmer for 1.5 hours, and the pieces for 30–40 minutes. Add water as needed to keep the meat covered at all times. Do not change the water. If making broth, remove the scum (a brownish foam formed from coagulated protein) during the first 10–15 minutes to ensure a clear broth. Forty minutes before the end of cooking, add cleaned vegetables. Salt at the end for broth or immediately after adding the vegetables if cooking the meat as a main dish. You may also add spices, such as juniper, pepper, bay leaf, and cloves. After removing the scum, continue cooking with the lid on. The meat is done when a knife or fork can easily pierce it.

SERVING SUGGESTION:

Serve the cooked duck with your favorite sides and a salad (e.g., with cabbage).

Enjoy your meal!