Is it better to blanch beer duck or not? Why do some people not blanch beer duck?

We all know that beer duck is a popular home-cooked dish. It tastes delicious and fresh. Many people will make beer duck at home. Making beer duck requires certain skills and particularities, especially the processing of duck meat. So is it better to blanch the duck meat in water or not when making beer duck? Let's take a closer look!

Should beer duck be blanched?

Most people will blanch the duck before cooking it with beer, however, some people do not blanch the duck before cooking it with beer. It mainly depends on personal method and taste preference.

It is recommended to blanch the duck for two reasons. First, blanching can remove the blood of the duck meat, which means it can reduce the smell of mutton. Second, it is for the sake of appearance. After all, if you don’t blanch it, when adding beer to cook, it will continue to produce foam, which doesn’t look very good! You also need to discard the foam, otherwise the subsequent juice will cling to the duck meat, making it even more unsightly. So why bother to do it in one step at the beginning?

Beer is not only a kind of wine, but also a delicious seasoning. The malt, alcohol and other ingredients contained in beer can not only remove the fishy smell, but also tenderize the meat. The combination of beer and duck can make the beer duck meat more delicious and the taste more mellow.

The key to making beer duck is to have a mellow taste, the duck meat must be well-flavored, and it should not feel greasy. When making it, the fat of the duck meat must be stir-fried to remove it first, and then beer and other ingredients are added to simmer it. Only in this way can the braised beer duck be fragrant, not greasy, and taste fresh and fragrant with a strong aroma of beer. Only in this way can the taste of beer duck be called first-class.

Why do some people not blanch the beer duck?

Although some people do not blanch the vegetables, they will marinate them with other spices to remove the fishy smell.

Blanching the duck can remove a lot of odors, but the meat will absorb a lot of water, and the finished product will not be so tasty. Although the duck has a strong odor, ginger and other spices can be used to remove the odor, and the blood is washed away first. Most importantly, a large amount of beer is added to simmer it. The duck made in this way not only has no odor, but is also fresh and fragrant, and there is no need to blanch it.

How to cook beer duck

First, choose a fresh old duck, because the old duck meat is strong and has a good aftertaste! You can ask the stall owner to kill the duck and bring it back to clean the duck's hair and internal organs, and keep the processed duck gizzards, duck hearts and duck intestines. These things can also be eaten.

1. Preparation

Prepare the processed duck, a piece of ginger, 3 garlic cloves, 5 chili peppers, and a bottle of beer

Chop the duck into 2 cm chunks. Cut ginger, garlic and chili into small pieces for later use.

2. Processing stage

Rinse the duck and remove impurities. Add a large amount of oil to sauté until the skin is charred, then add ginger, chili peppers, garlic, and star anise to remove the fishy smell and enhance the flavor. Stir-fry slightly and add beer. Add an appropriate amount of salt to lower the taste, add enough water to cover the duck, bring to a boil, and then put it in a pressure cooker and cook for 15 minutes.

3. Cooking stage

Put the processed duck back into the pot, add a little sugar to neutralize the taste, and add appropriate amount of pepper powder to enhance the flavor. Add dark soy sauce to color it, and cook over medium heat until the sauce thickens before serving.