Why do you have to use old duck soup? What's the difference between it and ordinary ducks?

There are some differences in cooking between old ducks and ordinary ducks. Here are some common differences:

Taste and umami: Old duck meat is more tough and contains more collagen, which can release more umami and flavor when cooking soup. The meat quality of old ducks is more chewy and full, while the meat quality of ordinary ducks is relatively tender and smooth.

Nutritional value: The nutritional value of old ducks is relatively high, and they are rich in protein, vitamins and minerals. Old duck has high collagen content, which is good for skin, joints and bones. The nutritional value of ordinary ducks is also high, but the collagen content is lower than that of old ducks.

Cooking time: Because the meat of old duck is tough, it takes a long time to cook in order to make the meat more crisp and the soup more rich. In contrast, the time for ordinary ducks to make soup is relatively short.

It should be noted that the taste and mouthfeel of soup are also influenced by other factors, such as the choice of ingredients and cooking methods. If you can't eat the old duck, you can also get delicious results by making soup with ordinary ducks. Choosing an old duck or an ordinary duck to make soup ultimately depends on personal taste and preference.