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Part 2) Dave Meli from the Healthy Butcher guides us through how to de-bone a duck, and what to do with the parts.
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Now on to my duck breast. I’m going to locate this breast plate. This is the breast plate as I’ve mentioned before. It sticks up from the rest of the cavity which is quite cylindrical. So this breast plate sticks out about half an inch. I’m going to take my knife and run right along the top of that breast plate. And what that’s going to do is it’s just going to cut open the skin so this way I can fully expose my breast plate. And then I’m going to take, trussing down through the flesh but keeping the face of my knife right up against that breast plate, I’m going to make a cut down to where the cavity begins to take shape. (That breast plate is quite red.) It’s extremely red. This is why, you know it’s redder than my cutting board. And this is why, if you were to take this and put it up against, let’s say, a piece of venison, they’re both the same color, that really dark purple color. And so this is why I do not treat this meat as I would a chicken breast. The classical way of cooking duck breast will be just score the breast. Score the breast just like so. I would season it with salt and pepper, maybe just a dash of sugar. And then I would sear the fat cap down. Once I get, you know just the juices and the fat cap ignited, I then turn it around on that same pan, and then just allow the breast to cook for another few minutes on the other side. And then pull it off and have a nice rare duck breast. So I’m going to do the same thing with my other duck breast. And there you go. Now the rest of this cavity, this is what I would use to make a duck sauce, a duck dew. Duck sauce and duck dew is one of those items that it’s just, you know it’s just so nice. There’s nothing, there’s not much better than the nice reduction of a duck sauce. Duck soup is actually stunning, sweet and sour duck soup, spicy duck soup. It’s, you know it’s such a delicacy to have duck stock. And so these duck bones definitely did not go to the waste. All the meat that you can get out of here afterwards from bracing it off, is just going to, you know an added bonus. But otherwise, there is no quick and easy method to be able to do the rest of this work because of how fit this bird is. Muscle wise, this pernidious are deboning wings so that nature for muscle, it’s not going to be working for many people’s time whereas if you were to brace it off, and then just pull it off the bones, you’ll be able to get that meat a lot better. It will be tender. It will be ready for you to eat.