**Quick warning before we get into the meat of the post (ha!)…if you’re squeamish, you probably don’t want to scroll further.**
Now, onto the benefits of buying and breaking down a whole duck!
Whole duck is a lot cheaper (usually around 1/3 the price per pound of duck meat)
You get to try duck wings, which aren’t usually available in stores.
You get the bones to make soup.
You get the Giblets to make some really unique meals!
You can cut, freeze, and cook excess skin later to render the duck fat instead of using oil in future meals, which will allow you to build some really rich flavoured side dishes.
Any fair analysis should also discuss the cons, so:
There are no cons.
Lastly, a little word of caution: This process takes some practice, so try not to get frustrated, and don’t expect perfection on the first try. The good news is that if you leave more meat than you intend to on the carcass, you’ll have more meat in your soup when you boil the bones later!
What you will need:
Large cutting board
Freezer grade zip top bags for storage (If you have a vacuum sealer and vacuum bags, that will work even better than freezer bags)
Optional: Food Grade Disposable Gloves
A Duck (Yeah, I almost forgot this in the list)
Instead of our normal “Method” bullet points to walk you through the process, we are going to caption each picture below with how to do the step. If anything’s unclear or confusing, please put your question in the comments, and I’ll respond and try to update the step more clearly!
Removing the Breasts:
Removing the Wings:
Removing Legs and Thighs:
And there you have it. So, go forth, butcher, and never overpay for duck again! Also, if you’ve got other tips or tricks to share, please put them in the comments.