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