Does duck need to be blanched?

As long as the ducks killed now are cleaned, if they are frozen ducks, they must be blanched, because blanching can remove its fishy smell for a long time. Generally, ducks are slaughtered at home, and they can be slaughtered without blanching. Moreover, duck meat smells earthy. If it is blanched, it can remove part of the earthy smell, so blanched.

When cooking ducks, you should add cooking wine, or you can add a little vinegar to remove the fishy smell, and then add salt appropriately.

Most ducks can be made into roast duck, so the roast duck doesn't need to be blanched, and it tastes particularly good. For example, the roast duck in Beijing has gone through various processes, and the roasted wood used first is specially selected.

And the ducks smoked with it taste good, so we make our own ducks. Roast duck can be put in an air wok, marinated in advance, washed and marinated after slaughter, marinated for four or five hours, and then roasted in an air wok, and it tastes good.

If you want to stew duck, you must blanch it. The way to blanch is very simple, that is, boil the water, cut the duck into pieces, blanch it in a boiling water pot, and tie up the bloodshot. Then, the duck will be fried, and then the seasoning will be added. You can put some potatoes, or put some shredded peppers, and you can stew the duck.