Carving a Duck

One of the beauties of a roast is the ritual of presenting it at the table and carving it in front of expectant guests. However, you may want to practice by yourself in the kitchen, or in front of family or close friends, until you become adept.

Set the duck on a cutting board with the legs facing you on a diagonal from the left. (If you’re left-handed, it will be on a diagonal from the right.) Holding the duck still with a fork, slide a long, thin carving knife between the leg closest to you and the breast; cut all the way through to where the leg bone joins the duck’s back. Cut through the joint and remove the leg by cutting along the back, carefully leaving any meat attached to the leg and not the back. Put the leg on the cutting board and cut diagonally where the drumstick joins the thigh, separating the two.