Jointing Duck

Appears in
The Cook's Companion: A step-by-step guide to cooking skills including original recipes

By Josceline Dimbleby

Published 1991

  • About
The jointing technique for a duck is different to that for a chicken because ducks have different shapes and so much less meat in relation to bone.
It is also easy to remove breast fillets. Remove the backbone as if jointing, then cut off the leg and thigh portions. Cut along the breastbone, and use the knife’s tip to cut away the meat.
  • To joint a duck into quarters cut through and discard the bony backbone which can be used for making stock. Then turn the duck over so it is breast side up. Split the duck in half through the breast, then cut each half again crosswise making 4 quarters, allowing bigger portions at the wing ends.