Authentic practice of Hakka boiled duck

1, ducks soak in water for an hour or two, and then wash them.

2. Prepare ginger, onion and garlic, add water to duck, add ginger, onion and garlic, boil over high heat, and turn to medium heat for about an hour.

3. After cooling, cut into pieces and dip in the sauce.

4. Finally, cook duck soup with dried radish and wax gourd to make delicious soup.

Nutritional components of ducks

The nutritional value of ducks is relatively high. The content of protein in duck meat is about 16%-25%, which is much higher than that in livestock meat. Protein of duck meat is mainly sarcoplasmic protein and myosin. The other part is interstitial protein, which contains water-soluble collagen and elastin, in addition to a small amount of gelatin, and the rest is non-protein nitrogen. The more nitrogen-containing extracts in meat, the more delicious it tastes.

Duck meat contains more nitrogen extract than livestock meat, so duck meat is delicious. Old duck meat contains more nitrogen extracts than young duck meat, and wild duck contains more nitrogen extracts. So old duck soup is more delicious than young duck, and wild duck is more delicious than old duck. In addition, when cooking, adding a small amount of salt can effectively dissolve the nitrogen-containing extract and get a more delicious broth.

The fat content of duck meat is moderate, about 7.5%, lower than that of pork, and it is evenly distributed in the whole body. Fatty acids are mainly unsaturated fatty acids and low-carbon saturated fatty acids, so the melting point is low, about 33℃ ~ 40℃, and the digestion and absorption rate is relatively high.