[Intro music]
A duck can be roasted whole in the oven,
but a lot of recipes call for duck parts or duck legs or duck
breast, so let me show you how to cut a duck
or how to debone a duck.
It is simple and economical.
To cut the duck, place the duck on the cutting board
and with a sharp knife cut the tip of the wings,
so cut through the joint.
You may use a cleaver too. There we go.
From the inside of the duck remove the heart, liver, neck,
that you may use for a stock, and gizzards
and remove any excess of fat.
Place the duck on its side and pull the leg up.
So you're going to make a cut on the skin around the leg.
So here there's a little pocket of meat, we call that the
sot-l'y-laisse, so just pick it up and you arrive at the
backbone here. Cut up a little bit more here.
Then break the leg. There we go.
And pass the knife through the leg joint, so right here.
And then you're going to have a flat bone here,
so follow that bone. There we go.
And the leg's been removed.
Then as you work on the leg, trim off any excess of fat.
Reserve the fat.
And do the other side.
So cut it a bit deeper here.
So break its leg. There we go.
Place the knife through the joint and follow. Great.
Clean up the excess of fat.
So then cut the excess of fat from the neck
and work on the duck's breast.
Place the duck on its back.
Touch the top of the breast to find the breast bone.
Make an incision along the breast bone.
Cut a little bit deeper here
and then you're going to find the rib cage.
So just follow the rib cage and find a wishbone
which is broken here.
Then follow the wishbone and cut through the wing joint.
There we go.
I'm going to show you again on the other one.
First of all cut some excess of fat from the wings. Nice.
Then do the other side.
So cut on the other side of the breastbone.
There we go. Then follow the rib cage.
So the rib cage is right here, you can see the ribs here, right.
So just follow that.
Then find the wishbone, so it's broken.
It's right here. So just feel it.
Then follow the wishbone and that will take you
straight down to the wing joint, which is behind there.
Find the wishbone and follow.
And you see that one took me straight down to the joint here.
Remove any excess of fat. Done.
Pick up the fat from the carcass.
Our duck is deboned.
We have our legs and breast on that plate.
Our gizzards, neck and tip of the wings on here, in that bowl.
And we have the duck fat in a separate bowl.
If you want to cook with duck fat you may use that fat
and boil it with water and use it in your cooking.
It's a very good fat, rich in flavor
that you can bring to a high temperature.
We will show you that in a separate movie.
The remaining on my cutting board is the carcass
that you may use in a stock, a white stock or a brown duck stock
or you may do like in southwest of France if you have several
carcasses, you may put a little bit of rock salt over and roast
the carcasses at high temperature at 450 degrees until they are
golden brown and then you will eat them.
You will pick up the meat from the carcass, it's delicious.
In the Landes or Perigord this is very popular
especially with force-fed ducks.
That's all. This is how we debone a duck.
Happy cooking.