How to Cut Up a Whole Duck

Every part of a duck is useful, not just the legs and the breasts. Use the wings and bones for broth, and the fat for confit or as an all-purpose cooking fat—it’s marvelous for omelets. Tightly wrap the parts you don’t use in plastic wrap and stick them in the freezer, where they will keep for months. If the duck is frozen, leave it in the refrigerator for a day or two—put it in a bowl because it releases juices—or leave it out at cool room temperature for a day. If you’re in a rush, soak it in room-temperature water, changing the water every 15 minutes. To cut up a duck, start with the breast side down on a cutting board.