How to Quarter a Duck
Remove the insides., Rinse the duck., Dry the duck., Place the duck on a clean surface., Turn the duck., Find the bone between the breasts., Cut alongside the keel bone., Cut along the curve of the duck.While you keep a firm grip on the duck, start...
Step-by-Step Guide
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Step 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. , Clean the duck with water.
Rinse the entirety of the duck’s body cavity., Pat the duck dry with paper towels.
If you dry the duck properly, it will not slip out of your hands., You should put the duck on a clean cutting board. , 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. , This is called the keel bone.
Run your finger along the duck in order to locate the duck’s keel bone. , Cut from the end of the duck to the neck. , The breast should slowly fall off the duck. , Take the breasts off of the duck with your thumb.
The breasts should slide off. , Turn them in the sockets to disjoint them.
Cut the skin and take the wings off the duck., 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., Separate the legs from the body.
Cut through the skin and joints.
Peel the legs off. , Set the wings and legs aside for later storage.
You can also use them immediately. -
Step 2: Rinse the duck.
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Step 3: Dry the duck.
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Step 4: Place the duck on a clean surface.
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Step 5: Turn the duck.
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Step 6: Find the bone between the breasts.
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Step 7: Cut alongside the keel bone.
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Step 8: Cut along the curve of the duck.While you keep a firm grip on the duck
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Step 9: start cutting the breast.
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Step 10: Pull the breasts off.
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Step 11: Twist the wings.
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Step 12: Grab the rib cage.
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Step 13: Remove the legs.
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Step 14: Store the wings and legs.
Detailed Guide
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. , Clean the duck with water.
Rinse the entirety of the duck’s body cavity., Pat the duck dry with paper towels.
If you dry the duck properly, it will not slip out of your hands., You should put the duck on a clean cutting board. , 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. , This is called the keel bone.
Run your finger along the duck in order to locate the duck’s keel bone. , Cut from the end of the duck to the neck. , The breast should slowly fall off the duck. , Take the breasts off of the duck with your thumb.
The breasts should slide off. , Turn them in the sockets to disjoint them.
Cut the skin and take the wings off the duck., 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., Separate the legs from the body.
Cut through the skin and joints.
Peel the legs off. , Set the wings and legs aside for later storage.
You can also use them immediately.
About the Author
Ralph Wood
A seasoned expert in lifestyle and practical guides, Ralph Wood combines 5 years of experience with a passion for teaching. Ralph's guides are known for their clarity and practical value.
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