Let's tackle the first piece of our Big Duck Project puzzle. How do you shop for duck? And how do you break it down?
Because the duck crown will be kept whole to dry-age, that's it for butchering steps , but there's still some final cleanup knife work to be done before we can move onto making stock, rendering fat, curing legs for confit, and hanging the crowns to age.
Take a minute to trim away excess skin and fat from the duck legs and removed backbone. For the legs, there are big pockets of fat under the skin at the top of the thigh and at the bottom where the thigh meets the drumstick.It's often the case that you will have large overhanging pieces of skin at the bottom of the duck leg quarters. These can be trimmed away and saved for rendering.
For removing the skin and fat on the backbone, slide your knife under the skin so that the blade is parallel to the bone, and trim away the skin and fat.And that's that for the duck butchery portion of this Big Duck Project. You should have the following: one duck crown for dry-aging; two leg quarters for duck confit; duck fat and skin for rendering; two wing tips, a neck, and the back for duck stock.
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