Cutting a duck into the main quarters is a simple process that can be done with a cutting board and kitchen scissors. One of the reasons you should do this is that some more delicate parts, such as the brisket, cook at different rates than fatty portions such as thighs or wings. This allows you to prepare well-cooked dishes. Duck breasts that you find already boned in a butcher shop are often as expensive as a whole animal, so doing this yourself will save you money and have more meat.
Steps
Step 1. Remove all giblets and offal from the duck's neck and abdomen
The organs and the neck can be discarded or stored for the preparation of some dishes
Step 2. Rinse the carcass thoroughly using cold water
Do not forget about the inside of the abdominal and thoracic cavity
Step 3. Pat the duck dry with kitchen paper
Drying the meat prevents it from slipping during slaughter procedures and prepares it for storage
Step 4. Place the pet on a clean cutting board with the chest facing down
Step 5. Detach the wings by twisting them at the joints
- Use a clean pair of kitchen scissors to cut the skin and finish removing the wings.
- Set the wings aside.
Step 6. Locate the duck's backbone with your fingers
Step 7. Use scissors to cut the animal along the spine from the tail towards the neck
If you prefer, you can make a first incision from the neck towards the middle of the back, rotate the animal and cut back from the tail towards the center to finish the dissection
Step 8. Repeat the same process along the other edge of the spine and remove the spine
Step 9. Flip the duck breast up
Spread the legs to the sides of the body
Step 10. Use a small, sharp knife to cut the joint between the thigh and the body
Remove the legs from the body and set them aside
Step 11. Locate the chest bone, called the breastbone
Step 12. Make a shallow incision from the neck along the entire length of the sternum following its curvature
Step 13. With your fingers, gently pull the breast meat from the rest of the body
Step 14. With the tip of the knife cut the chest with small incisions to detach it from the ribs
- Do not cut more than 2.5 cm at a time to detach the meat from the ribs and use your fingers. This way you have more control and avoid tearing the meat.
- When you have completed the incision you will be able to lift the chest from the carcass.
- At this point you have two legs, two wings and two breast fillets.
