Removing Wings of a Christmas Duck Recipe

Video Transcript

"My name is Brandon Sarkis on behalf of Expert Village. Today I am going to show you how to roast a traditional Christmas duck with red currant sauce. So the first thing you want to do is you are going to want to remove the wings and the thighs, the arms and he legs basically. You can serve it whole but if not, you want to cut it in advance. So roll him over on to his back, I am going to take the arm which is still a little hot actually, put our knife right into the armpit of it basically and work it towards the front, cutting throughout the skin and everything and right then you should be able to see the shoulder joint. I am going to grab a towel because it is still a little hot and unfortunately with me being right handed, the right hand side of the bird is the harder side to cut. I am going to take a paper towel and just blot off some of the fat because what happens is even though it was suspended it leaks to the bottom as it runs off the top. You can see that our juices are still running slightly pink which means that our duck is a nice medium rare. We are going to slice into our shoulder here and what we are looking for is the shoulder socket so we can give it a nice tug and you will see it pop out there. Tip your knife and work it in there. It might take a little more work than you think it should. Sometimes I am taking the knife and twisting it and it should pop right out but I am having some trouble with it being difficult. There we go. There is our wing and duck is unlike chicken in the fact that you can serve duck a nice medium or so especially if you are going to serve it later because the more it sits out the more it dries out and the harder it becomes, now this is still a little hot, the harder it becomes to keep it nice and moist for service. Find that joint, pop it out, and cut it out. That side was much easier because it was the left side."