How to Quarter a Duck
Quartering a duck is a simple task. All you will need is a cutting board, kitchen shears, and, of course, a duck. Cutting up a duck saves time. Taking the time to quarter a duck will ensure proper cooking times for all pieces. Pre-butchered duck breasts are more expensive than a whole duck; therefore, this knowledge might save you money at the supermarket.
Cleaning the Duck
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Remove the insides. Get rid of the innards and giblets located inside the duck’s body cavity. The organs and neck can be discarded or saved for future cooking purposes.
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Rinse the duck. Clean the duck with water.Rinse the entirety of the duck’s body cavity.
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Dry the duck. Pat the duck dry with paper towels. If you dry the duck properly, it will not slip out of your hands.
Removing Breasts
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Place the duck on a clean surface. You should put the duck on a clean cutting board.
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Turn the duck. Move the duck so that the legs face you. The entire duck should face upwards. This position will be helpful when you start cutting the duck.
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Find the bone between the breasts. This is called the keel bone. Run your finger along the duck in order to locate the duck’s keel bone.
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Cut alongside the keel bone. Cut from the end of the duck to the neck.
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Cut along the curve of the duck. While you keep a firm grip on the duck, start cutting the breast. The breast should slowly fall off the duck.
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Pull the breasts off. Take the breasts off of the duck with your thumb. The breasts should slide off.
Removing the Wings and Legs
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Twist the wings. Turn them in the sockets to disjoint them. Cut the skin and take the wings off the duck.
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Grab the rib cage. Hold on to the rib cage and cut through the cartilage. After you cut through this part, you should be able to access the legs.
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Remove the legs. Separate the legs from the body. Cut through the skin and joints. Peel the legs off.
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Store the wings and legs. Set the wings and legs aside for later storage. You can also use them immediately.
Tips
Warnings
- Handle raw duck meat safely.
- Clean all utensils and cutting board thoroughly with antibacterial soap.
- Wash your hands.
- Use the keel bone as a guide when cutting the duck.
Things You'll Need
- Paper towels
- Cutting board
- Kitchen shears
- Chef’s knife
- Storage container or freezer paper
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