Carving a duck

Unlike chickens, ducks have little leg meat. Carving ensures everyone receives a portion of breast meat.

Place the duck breast-side-up on a chopping board. Steadying the duck with a carving fork, cut the legs from the bird with a large carving knife.

At each shoulder joint, cut the wings away from the body of the duck.

Moving towards the breast bone, cut the breast meat into slices. Repeat on the other side.