Learn how to carve a whole duck at home, in this video from Great British Chefs

Learning this technique of carving a whole duck is a useful kitchen skill to master to create neat and even portions ready to serve. Duck meat has a rich a gamey flavour ideally served with an acidic or sweet sauce to cut through and contrast with the 'fatty' meat. Have a go at carving a whole duck and using it in Pascal Aussignac's duck breast with aromatic polenta fries and orange vinaigrette or Matthew Tomkinson's honey-roasted breast of duck with smoked belly pork, caramelised endive and ceps. 

For more information on sourcing, preparing and cooking duck, go to our how to cook duck page.
Steps
1
After the duck has cooked, leave it to rest
2
Use the carving fork to support the duck in the middle of the breast
3
With the carving knife, cut between the breast and the leg
4
Run the paring knife around the back of the thigh to remove the oyster meat
5
Use your hands to snap off the thigh joint
6
To remove the breast, keep the carving knife close to the breastbone and ribcage
7
Slice downwards along one side of the breastbone over the ribcage and use your hands to gently remove the breast
8
The breasts and legs of the duck are now ready to be used
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