Small ducks can be simply jointed into quarters for serving but I prefer the long, narrow slices of breast meat achieved by normal carving. Larger ducks and geese are carved as below. Remember that because of the high bone content on these birds there is much less meat on them than on other poultry.
To carve a stuffed boned duck remove the trussing strings and cut crosswise in neat, thin slices. If you make the stuffing with colourful ingredients this looks attractive presented on a pretty plate on a buffet table.
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