Transcription
I am going to show you how to break down a duck.
Start by making two cuts pretty close to the thigh, leaving as much skin on the breast as possible. And then there's a bone in the center of the duck. You're going to use your knife and use it as a guideline, and then follow the collarbone down. It should look like a Y.
Then, to remove the breast, with the tip of your knife, right as close to the ribs as possible. And then once you get towards the top, there will be a joint there. That's where you will come through and exit.
For the legs, I like to bend them up and out of the way. That will separate the joint, and your knife can just slide through. I'll come back and clean this up.
But next, to clean up the breast, I remove the tender because it cooks fast. I remove the wing. I'll save that separately. And then I'll remove any silver skin that I can see. And then I'll remove any excess skin. But for the most part, I leave most of it on because it's going to shrink when you pan sear it.
I'm going to use the legs for confit, so I just lightly trim any excess skin off. You can cook the wings, but I honestly just add them to my stock. So I'll remove the skin, and then I'll save that separately.
I'll come back to the carcass and remove all the skin from that. So I have two breasts, two legs, the carcass, which is going to be for stock, and then all of the skin. I render out and I make my own duck fat. And over the next couple videos, I'm going to show you how to use every single part of this duck.