Finishing Trussing a Christmas Duck

Video Transcript

"My name is Brandon Sarkis on behalf of Expert Village. Today I'm going to show you how to roast a traditional Christmas duck with red currant jelly sauce. So for this time we're going to take the same amount of string as we did the last time because we're going to go around the duck longitudally about three times, should be about right, two or three times depending on how wide we get it. I'm getting my string ready here. Getting about five or six feet, cut the end, and same as last time, tie a little knot at each end to keep it from unraveling. And now we're going to go this way with our strings. Now you could do this all with one string but it's a little more advanced. I figured I would show you the simple way. So we're going to tie this string down here. You just want to start on one side, it doesn't matter on which side you start on. It's the same basic theory as the last time around. So you go like this, you go up and you?re going to make a turn so to speak. The problem with doing the longitudinal strings like this is that it can get tricky. And this one is always a little tricky. You have to tie that little tail piece down, and it doesn't always go the way you want it to go. Tie that around and you'll see that the leg is what is holding this whole thing down. Here we are back at the tail, take our string, tie through once, and get it nice and tight, go through again. There we go, nice notch. Not the most perfect bird but it was being incredibly difficult as I did it. There we go, let's move on to our next step which is actually cooking it."