How to Debone Duck
Hello everyone welcome back! and for those of you are here for the first time just a heads up the text that’s in purple is usually for my humor or just plain information. Alright guys lets get to it.
First got a duck! Got it on sale! CAN YOU BELIEVE IT?
Not making a mess
Alright if your duck is in package I would suggest cutting it open in a sink. Lay the duck on your cutting board. First take out that gross giblets and the neck, save you must ( I would… but thats just me…)
Popping the knees out of socket
Now we will are going to use both hands and push the knees out of socket ( my favorite part!) but first you have to find them right? The bones have a little hump of a sphere once you find that. At the same time you are going to push them out going forward, you will hear a pop or not, depending how much water is in joints. The legs will after lay flatter on the cutting board making it easier to break down the rest of the bird.
Cutting the skin and following the back
Then open the skin with your knife and you will be cutting out the oyster. Cut and follow the bone of the back until you have separated the thigh, repeat process with other leg.
Deboning the duck breast
(This won’t be the case for all duck, but this usually shows a line when it’s package) from the middle drag your knife and let it do the work, just follow the bone, until you get to the hump of shoulder of the duck and cut through it or around it =p
Then just clean off the extra fat and undesired pieces like (internal blood spots)
Supreme duck breast
If for some odd reason you need to do this or just want to show how badass you are ( very 80’s this technique) I will show you, there is a joke that goes around in my industry that we poke fun about it such as competitions. Usually the answers you will hear, try and do a nice supreme and add a mint leaf! to that dessert, which has no way shape or form that pertains in a dish… It never makes sense to me… I digress!
There is 2 ways of supreme, there is the lazy way… where you just cut half the wing with a clever and debone the breast and boom! or you can do the elegant way
Cut at around the bone of the edge the breast, then pull the meat up and it will come over the joint. You’re going to crack that piece bending the other direction, you might have to cut the connect tissue as I did.
One thing I like to do is allow the gravity do the work, while holding the duck up and cracking the bone. The weight of the duck is helping the bone be cracked easier.
If yo have any question please leave a comment below
Do you think that you would cook duck at home if you could?
Did you know that when I lived in France that you would have to pick off the feathers and cut the head off, but in america everything is all perfect weird ay?