How to Carve a Duck

Co-authored by wikiHow Staff

Last Updated: December 6, 2022 References

Duck is a popular dish to cook and serve for large gatherings and special occasions.^{[1]
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Research source} While similar to carving a turkey or chicken, duck’s unique shape and extra fat requires additional skill to carve. However, you can easily carve a duck by removing the wings, legs, and the breast meat before slicing the meat to serve!

Part 1

Part 1 of 3:

Removing the Wings

1
Place your cooked duck on a clean and stable cutting board. The breast side of the duck should be facing up. Use a carving fork to pierce the breast of the duck in order to stabilize it for cutting.^{[2]
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- Allow your duck to cool for 20 to 25 minutes after pulling it from the oven before you begin carving it.^{[3]
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  Research source} Carving your duck immediately will cause the moisture to drain, leaving your duck dry and chewy.^{[4]
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2
Cut off the duck’s wing with a sharpened knife. Slice into the skin and meat of the duck where the wing’s joint connects to the duck’s side. Push the knife completely into the initial cut.

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3
Pull the wing away from the duck’s body until the joint is released. This may be difficult at first so be sure to grip the wing firmly and pull until the joint pops out of the socket. Remove the wing.
- Turn to the duck’s other side. Cut and remove the duck’s second wing.

Part 2

Part 2 of 3:

Carving the Legs

1
Cut the skin between the leg and breast. Slice through the duck’s fat and skin surrounding the leg, revealing the meat. Locate with your knife point the hip joint connecting the leg to the breast.
2
Push your knife point into the hip joint to release. Use your non-dominant hand to hold onto the drumstick firmly. With your dominant hand, use your knife point to break the joint by applying pressure.
- After the leg is removed, be sure to also carve out the oval-shaped piece of meat near the exposed joint.^{[5]
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3
Pull the leg away from the duck’s hip to remove. The fatty skin of the duck can create some resistance while carving. Try applying pressure to the duck’s leg, pushing the leg down and away from the lower breast in order to break the hip joint and remove the drumstick.^{[6]
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- Turn to the duck’s opposite side. Slice and remove the duck’s second leg.

Part 3

Part 3 of 3:

Cutting the Breast Meat

1
Slice into the middle of your duck along one half of the breast. Run your cut from the top of your bird near the duck’s neck to the bottom. Cut in long strokes to create lengthy slices of breast meat. After you cut away all the breast meat on one half, repeat this step on the other side of the duck’s breast until you have completely removed the breast meat.
- Consider saving any extra skin, fat, and the duck’s carcass! These pieces can be used to make duck stock for soups and other recipes.^{[7]
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2
Place your carved breast meat on a cutting board. Remove any extra skin from your meat if you desire. Gently pull away any excess skin and fat that you do not wish to serve.
3
Carve your breast meat into ¹⁄₂ inch (1.3 cm) slices. Pierce the breast meat with a carving fork using your non-dominant hand and firmly grip a sharp knife with your dominant hand. Cut the meat into slices using a diagonal stroke.^{[8]
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- After cutting, place your carved wings, legs, and breast meat onto a serving tray.
- Duck’s crispy, fatty skin and flavorful meat pair well with sour and sweet flavors. Consider side dishes like glazed sweet potatoes and beet salad to bring out your duck’s flavor.^{[9]
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  Research source} A sauce like Mandarin Orange Sauce also serves as a classic pairing for your waterfowl!^{[10]
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Community Q&A

Question

How do you cut a Chinese roast duck?

wikiHow Staff Editor
Staff Answer
This answer was written by one of our trained team of researchers who validated it for accuracy and comprehensiveness.

wikiHow Staff Editor

Staff Answer

To cut up a duck in this style, you’ll need a sharp meat cleaver. Cut down the middle of the duck lengthwise with one chop, then lift the wings and cut them off with a diagonal chop. Trim away the back and cut off the sections of the body below the legs so you just have each breast with a leg and thigh attached. Make a series of horizontal chops down the length of the breast and leg, and discard the ends of the drumsticks.
Question

How can you tell if duck is cooked?

wikiHow Staff Editor
Staff Answer
This answer was written by one of our trained team of researchers who validated it for accuracy and comprehensiveness.

wikiHow Staff Editor

Staff Answer

When the duck is fully cooked, the leg joints should feel loose when you wiggle them. If you have a meat thermometer, check to make sure the thickest part of the breast has reached an internal temperature of around 160°F. Don’t worry if the flesh is pink, since duck breast meat is naturally darker than chicken and will still look pink when fully cooked.
Question

What is the best way to cook duck fillets?

wikiHow Staff Editor
Staff Answer
This answer was written by one of our trained team of researchers who validated it for accuracy and comprehensiveness.

wikiHow Staff Editor

Staff Answer

Roasting is a great way to cook duck breast fillets. First, pat the fillet dry with a clean paper towel, then score the skin with a sharp knife. Season both sides with salt, pepper, and any other seasonings you like. Lightly brown the skin side in a non-stick pan without oil on the stovetop for 5 minutes, then pour off the fat and brown the other side for about 1 minute. Place the fillets skin-side up on a rack in a roasting pan in an oven preheated to 400°F for 15-18 minutes. Let the breasts rest for 5-10 minutes in a warm spot before serving them.