How to Carve a Duck

Removing the Wings

Place your cooked duck on a clean and stable cutting board. The breast side of the duck should be facing up. Use a carving fork to pierce the breast of the duck in order to stabilize it for cutting. Allow your duck to cool for 20 to 25 minutes after pulling it from the oven before you begin carving it. Carving your duck immediately will cause the moisture to drain, leaving your duck dry and chewy.

Cut off the duck’s wing with a sharpened knife. Slice into the skin and meat of the duck where the wing’s joint connects to the duck’s side. Push the knife completely into the initial cut.

Pull the wing away from the duck’s body until the joint is released. This may be difficult at first so be sure to grip the wing firmly and pull until the joint pops out of the socket. Remove the wing. Turn to the duck’s other side. Cut and remove the duck’s second wing.

Carving the Legs

Cut the skin between the leg and breast. Slice through the duck’s fat and skin surrounding the leg, revealing the meat. Locate with your knife point the hip joint connecting the leg to the breast.

Push your knife point into the hip joint to release. Use your non-dominant hand to hold onto the drumstick firmly. With your dominant hand, use your knife point to break the joint by applying pressure. After the leg is removed, be sure to also carve out the oval-shaped piece of meat near the exposed joint.

Pull the leg away from the duck’s hip to remove. The fatty skin of the duck can create some resistance while carving. Try applying pressure to the duck’s leg, pushing the leg down and away from the lower breast in order to break the hip joint and remove the drumstick. Turn to the duck’s opposite side. Slice and remove the duck’s second leg.

Cutting the Breast Meat

Slice into the middle of your duck along one half of the breast. Run your cut from the top of your bird near the duck’s neck to the bottom. Cut in long strokes to create lengthy slices of breast meat. After you cut away all the breast meat on one half, repeat this step on the other side of the duck’s breast until you have completely removed the breast meat. Consider saving any extra skin, fat, and the duck’s carcass! These pieces can be used to make duck stock for soups and other recipes.

Place your carved breast meat on a cutting board. Remove any extra skin from your meat if you desire. Gently pull away any excess skin and fat that you do not wish to serve.

Carve your breast meat into ⁄2 inch (1.3 cm) slices. Pierce the breast meat with a carving fork using your non-dominant hand and firmly grip a sharp knife with your dominant hand. Cut the meat into slices using a diagonal stroke. After cutting, place your carved wings, legs, and breast meat onto a serving tray. Duck’s crispy, fatty skin and flavorful meat pair well with sour and sweet flavors. Consider side dishes like glazed sweet potatoes and beet salad to bring out your duck’s flavor. A sauce like Mandarin Orange Sauce also serves as a classic pairing for your waterfowl!