Roasting and Carving Duck

Weight for weight, duck serves less people than chicken but, because of its rich flavour, portions can be smaller. Small roast ducks are difficult to carve; they are best cut into four pieces as for an uncooked bird.

1. Roast the bird (see chart) first on one of its sides, then on the other. Turn it breast-side up for the remainder of the time until the juices from the thickest part of a leg run clear. Let the duck rest, loosely covered with foil, for 15 minutes.

   

2. Place the duck breast-side up and cut the legs from the bird with a large chef’s knife or carving knife. Cut down through the thigh joints, to separate the legs from the body. Cut each wing away from the body of the duck at the shoulder joint.

   

3. On the main body of the bird, cut away on side of the breast meat in slices, moving inwards towards the breastbone. Repeat on the other side of the breast. Arrange the sliced breast, legs and wings on a warmed serving platter.