Trimming Whole Ducks

Appears in
Chinese Technique
Chinese Technique

By Ken Hom

Published 1981

  • About
Frozen ducks come already trimmed, but if you buy a fresh duck at a farm or in a Chinese market, the head and feet will still be attached. The odds and ends must be removed to prepare the duck for braising and for some types of roasting.
  1. Remove the fat from around the tail. This fat can be rendered for stir-frying and refrigerated or frozen for future use.

  2. Cut off the feet where they join the drumsticks. Reserve them for stock.

  3. Cut off the wings at the second joint, leaving only the drumette attached.

  4. If the head bothers you, cut it off and reserve it for stock.

  5. Cut off about half the neck and reserve it for stock. Leave a generous flap of skin around the neck.