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Step 12Boning the Duck
De-boning the duck will involve the same procedure as the turkey; however you will take out the wings and legs, instead of leaving them in.
To remove the wings, cut off the first two joints of the wing (and reserve for the stock). Now cut and tease the meat from around the drumstick, and remove this bone.
Again be careful when cutting to avoid piercing the skin. When you reach the thigh, follow the thigh-leg bone with the knife to free the bone as one whole unit.
Cut off the excess skin and fat from the neck. Trim the skin and again save it for the gravy; you can toss out the fat. Refrigerate the duck and skin pieces if you still have the chicken and/or turkey to de-bone.
To remove the wings, cut off the first two joints of the wing (and reserve for the stock). Now cut and tease the meat from around the drumstick, and remove this bone.
Again be careful when cutting to avoid piercing the skin. When you reach the thigh, follow the thigh-leg bone with the knife to free the bone as one whole unit.
Cut off the excess skin and fat from the neck. Trim the skin and again save it for the gravy; you can toss out the fat. Refrigerate the duck and skin pieces if you still have the chicken and/or turkey to de-bone.
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