How to Quarter a Duck

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26-09-2020, 20:50
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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

  1. 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.
  2. Rinse the duck. Clean the duck with water.Rinse the entirety of the duck’s body cavity.
  3. 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

  1. Place the duck on a clean surface. You should put the duck on a clean cutting board.
  2. 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.
  3. 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.
  4. Cut alongside the keel bone. Cut from the end of the duck to the neck.
  5. 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.
  6. Pull the breasts off. Take the breasts off of the duck with your thumb. The breasts should slide off.

Removing the Wings and Legs

  1. Twist the wings. Turn them in the sockets to disjoint them. Cut the skin and take the wings off the duck.
  2. 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.
  3. Remove the legs. Separate the legs from the body. Cut through the skin and joints. Peel the legs off.
  4. 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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