How to Carve a Duck Roast

A well-carved duck can feed four.

Roast duck makes an enjoyable meal and can be a replacement for roast chicken for a Sunday or holiday dinner. If you are avoiding beef because of cholesterol, duck is a good choice. If your duck is a nice size, you can carve it into ample portions for four people. Since all the meat on a duck is darker than that of a chicken, there is little difference between the breast and thigh meat.

Things You'll Need

• Duck
• Carving knife

Instructions

1. Place the duck on its back. With a sharp carving knife, cut from the top center of the duck along the breast bone down towards the bottom of the duck. Turn the duck over and carve the breast meat from the duck following the backbone with your carving knife. Make your next cut in the middle of the duck, severing the breast meat that you just sliced from the carcass.

2. Place the duck on its back and carve the breast meat along the breast bone on the other side of the duck until it is loose. Turn the duck over and remove the breast meat from the carcass by carving along the backbone. Cut between the breast meat and the leg, carving it into two pieces.

3. 

   A portion of duck makes a satisfying meal.

   Pull the leg joint upward, removing it from its socket, to make it easier to carve and remove the leg. Carve between the socket and the leg join. Repeat this procedure with the other leg. You will now have four nice-sized portions of well-carved duck.

Tips & Warnings

• A duck has more body fat than a chicken or a turkey. When you are carving duck, remove the extra fat from your portions before serving them.

References

• Food Reference: Whole Roast Duckling
• Delia Online: How to Carve a Duck

Resources

• You Tube: Duck Carving