erving a properly roasted duck is an elegant way to impress your dinner guests. Unlike other poultry, duck is primarily made of dark meat and carving it poses distinct challenges. Here is a short step-by-step tutorial to help you carve your duck to perfection.
Step 1: Let it rest
Once your duck is done cooking, place it breast facing downwards on a large cutting board, cover it in tin foil and let it sit for fifteen minutes. If you cut the duck right after removing it from the oven, the juices will seep out all over your cutting board, you’ll probably burn yourself and the duck will be dry. By letting the duck sit, its juices will have time to circulate, leading to more tender cuts of meat. While the duck is sitting, gather your carving materials. You will need a large carving knife and a meat fork.
Step 2: Remove the legs
Because of their high fat and bone content, the legs of the duck will stay hot longest, so it makes sense to carve them first. Use a sharp knife to cut between the leg and the breast. Pick the duck up so you can slice underneath and use your fingers to snap the leg joint.
Step 3: Remove the breast
Place the duck on its back, breast facing forward and cut on one side of the breast bone from front to back then alongside the wishbone, leaving as little room as possible between the carcass and the meat. Remove the breast completely then repeat on the other side.
Step 4: Cut the breast
Use your knife to cut the breast in halves or thirds and arrange next to the legs on a serving platter.
Step 5: Serve and enjoy
All of D’Artagnan’s whole ducks are all natural and have been raised from birth without the use of antibiotics or growth hormones. Each duck feeds approximately four people and is the perfect meal to impress family and friends.