Cutting a Duck into Four Pieces

Ducks are less economical than chickens, because they have less meat in proportion to their weight, and more fat stored under the skin. They are also a different, more awkward shape for jointing, and are therefore best cut into four pieces so that each portion contains a good amount of meat to bone. The joints can be roasted or casseroled.

1. Trim wing tips and remove wishbone. Cut breast in half from tail to neck, splitting the breastbone with poultry shears.

   

2. Separate the bird into two halves by cutting along each side of the backbone and removing it.

   

3. Cut each piece of duck diagonally in half with poultry shears. The duck is now ready for cooking.