How to Debone a Duck - How to Break Down a Duck - How to Butcher Duck

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Learn how to debone a duck or to cut a duck-like a chef! You can carve a duck or chicken the same way in very little time and with hardly any effort! How to butcher a duck is an essential chef skill.

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How to debone duck wings: 0:30
How to debone duck legs: 1:00
How to debone duck breasts: 3:01

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#howtodeboneaduck #deboneduckvideo #howtocutawholeduck #howtocutaduck #cutduckvideo #howtobutcheraduck

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Thanks for the video. Just bought a whole duck and deboned it for the first time today. I think I did a pretty good job

ehjkmfs

Well done, I learned a lot from that. Beautifully done. I’ve had roasted duck carcass bones in China too, after the Peking duck service. They come out black, but not burned, it’s incredibly flavourful. Excited to know the French do that too. I’ve had duck breast and duck liver confit in Paris, first time I tried duck done by people that know what they’re doing, fantastic. I will try the roasted carcass as you described. Merci Beaucoup:)

diarmuidphelan

WHy didnt this video show up 2 weeks ago when i had to do it, i basicly had to follow instructions for a Chicken and just scale it up, It worked!

VisceralD

I learned some of the most valuable lessons from this Chef.

GrzegorzDurda

I just broke down my first duck, thank you chef.

iansclone

Thank you for your very informative, (and charming, ) video. My daughter and I both enjoyed learning this new skill, and will work on our de-boning skills with some ducks this holiday. I look forward to learning how to render the fat; my Chinese mother used to keep duck fat in the fridge all the time. She loved frying her morning eggs in duck fat. How decadent!

OpheliaChang

I felt like at rhe end he was saying "Yeah. We're still making foie gras, b!tche$" 😂

jasonvoorhees

Excellent video. Great idea roasting the left over in the oven. I will try this.

SamA-zlbp

hey Chef! Im pleased to find your channel. Im a Colombian cook working in Chile. Practicing my English and my cooking skills. Now working in a small bistro with the posibility of preparing some french dishes with the french chef. I find your English pronunciation so easy to understand and I know your videos will help me tonss in my job. Greetings!! :D

apoka

This is such a good guide.

I'd also like to point out that where you do find duck in the US, it is often, inexplicably, cheaper than all but the worst chicken when it is a whole duck.

Learn to debone and you are eating duck for less than chicken.

I tend to buy two at a time and confit 4 duck legs in sous vide (so they go straight in the freezer), and then either freeze or smoke 4 duck breasts, render the fatty bits so I can make kickarse roast potatoes, and then roast and boil the carcass and giblets for stock, which will then eventually make a sauce. Finally, the boiled leftover giblets keep the dogs happy. Would need a lot more liver to make pate with so it works. Each duck typically costs about 13 bucks. For 26 bucks you have the makings of about $150-200 worth of fancy restaurant meal :) which in 2023 counts as a bargain.

The other nice bonus is that as duck is way, way smaller volume than chicken, you are probably eating a much healthier, better looked after animal than if you are eating chicken. Im not particularly militant about animal welfare but if I can save money AND be slightly more ethical in the same stroke I will.

throwback

Merci beaucoup pour la démonstration !! Super détaille et facile a suivre. J’essaie cette technique pour mon canard de Noël !!

patriciazermeno

I think i like the idea of roasting the carcass and eating from it... we raise, butcher and cut up our fowl, we're not very efficient, but we're learning... i don't like thr waste. But we do bury the remains in hopes to fertilize the ground

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