Jeni Wright, Eric Treuille, Le Cordon Bleu

Carving the Duck

Appears in

Le Cordon Bleu Complete Cooking Techniques

By Jeni Wright , Eric Treuille and Le Cordon Bleu

Published 1996

About

This is the classic Chinese method for carving roast duck. The pieces are reassembled on the serving plate in the shape of the bird. Garnish with sprigs of fresh coriander, if you like.

Let the duck rest for 15 minutes to allow the meat to retain its moisture and then place, with the breast-side up, on a cutting board. Carefully remove the bamboo skewer from the tail-flap. Cut each wing away from the body at the shoulder joint with a cleaver or large chef’s knife. Cut each wing in half at the middle joint.
Remove each leg from the bird, cutting down through the thigh joint with a cleaver to separate it from the body. Cut the thigh from the drumstick at the joint between them.
Turn the duck on its side and cut away the whole breast from the body, cutting through the rib bones and leaving the backbone behind. Cut the backbone and the meat still attached to it across into pieces.
Cut the breast in half lengthwise, splitting the breastbone with the cleaver. The breastbone is quite soft and splits easily.
Cut each half-breast across into roughly equal pieces, cutting down through the breastbone.
Arrange the meat on a warmed platter in the shape of the duck, starting with the wings, thighs, and drumsticks. Pile the pieces of back on top, followed by the pieces of breast.