Carving Duck

Pierce the bird with a fork and cut the skin between the legs and body, forcing the legs outward with the flat of the knife so breast meat is revealed. Do not remove the leg.

Cut horizontally just above the wing joint, through the breast meat to the bone. If the wishbone has not been removed, cut it out.

Cut long needle-shaped strips of breast meat (Fr. aiguillettes) working the full length of the carcass, parallel to the rib cage.

Replace the meat on the carcass, for the first serving. Duck wings have no meat and are not normally served.

To remove the legs, tip the bird sideways and insert the fork into the thigh. Force the leg outward to break the joint located well under the bird. Sever the leg, then repeat with the other leg. If the legs are still rare, continue cooking them according to the recipe, and when well done, cut them in half through the joint.