Duck is an excellent meat base for creating numerous dishes: soup, jellied meat, pilaf, etc. It can be baked whole when a holiday is planned in the house and there will be many guests. But if there is a whole carcass available, and there are only two eaters, then you involuntarily think that it would be better to cut it and freeze it in pieces in the freezer, leaving a couple of pieces for lunch or dinner.
This is not a bad idea, especially since the individual parts of the duck are meant for different recipes. For example, a tail or tail and a skeleton cleared of meat are useful for creating a rich and aromatic broth. Duck legs can be used to make delicious confit that will melt in your mouth. The wings are recommended for soup, while duck breast (delicacy) is best fried and baked in the oven, then served with berry sauce.
As you can see, at least 4-5 delicious dishes will turn out from one carcass, therefore, do not hesitate, get down to cutting it, because there is nothing complicated about it!
Before cutting, be sure to remove the coccygeal glands (musky) from the tail, as their smell can spoil the broth. Rinse the carcass in water, dry with paper towels, put on a convenient board or dish that does not slip on the work surface.
The legs are cut first. Turn the carcass with the opening towards you and pull back the stem. On the skin that is stretched, make an incision with a sharp knife and cut to the bottom on one side and the other.
Then break the bones between the carcass and the leg and cut the whole leg off. Do the same manipulations with the other leg. Set aside these parts in a separate container.
Cut off the skin remaining after the legs with pieces of duck fat, along with the tail - these pieces will go into broth or hot.
Now take care of the wings - turn each of them out like a leg and stretch the skin. Walk along it with a sharp knife, trying to grab as little meat on the breast as possible, otherwise you will cut off most of the duck fillet. You don't even have to break the wing bones - you can simply trim them off.
If there is a residual upper phalanx on the wings, then cut it off and remove - there is no meat or fat in it.
Then turn the duck carcass with the opening away from you and begin to cut the fillets along the ribs, peeling them with a knife. Remember there is a keel bone in the middle of the breast. Peel one part of the duck breast down to it and cut it off.
Do the same with the other part of the sternum. Do not remove the skin from the fillet - it is fried skin side down, otherwise it will taste a little dry!
After these steps, you should be left with a peeled bird carcass with the lower back.
Break it off from the skeleton, cut it with a knife. This part can be added when cooking soup or broth. Last, cut the frame in half along the ribs, slightly breaking them.
That's all, you easily butchered the duck and you had: two legs, two wings, two fillets, two parts of the carcass, the lower part of the carcass and trimmings with fat for the broth (including the tail).
Divide the meat into bags or containers. Sign what exactly was sent to them and the date of the freeze. Then freeze, leaving the bite needed for cooking fresh.
You are provided with duck meat for creating future dishes. You just have to find suitable recipes. Then you can feed your family with delicious meals. By the way, you will find duck recipes on our website - just type the first three letters of the word "Duck" into the search!
Author: Alena Prika
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