_duck To Bone Recipes

Steps:

• Cut off the legs at the thigh joints, the wings at the shoulder joints. Split duck in half along the backbone. Carefully separate breast meat from bone, using a cutting and tearing action. Cut breast meat in 2-inch strips. With a cleaver, chop legs and upper wings in 2-inch sections. To serve: Place neck on platter. Arrange wing, leg and breast sections to approximate original shape of duck.The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.

Steps:

• Cut off legs at the thigh joints. Slip out leg bones and cut meat in 1- or 1 1/2-inch strips. Cut off wings at shoulder joints. With a sharp knife, make a vertical incision along the center line of the breast. Slip the knife in to separate meat and bone. Cut meat in 1- or 1 1/2-inch strips.The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.

Steps:

• Chop off the lower wings. Cut carefully downward along the spine, working close to the bone. Separate meat from bone without tearing either meat or skin. Lift one leg of duck and move it in all directions to loosen the thigh joint. Insert the knife point, hitting thigh joint lightly but firmly until joint and pelvis separate. Repeat with the other leg and with both shoulder joints to loosen. In the fleshier portions, such as breast and thighs, alternately cut and pull the meat away from the bones, to separate the flesh from the carcass. When meat and bones are completely separated, draw the bony neck out as far as possible through the skin. Chop neck off. Draw out the windpipe and esophagus. Remove as much tail bone as possible, but do not chop off tail. Carefully remove oil sacs near the tail. Wash duck in cold water. Hang by tail to drain thoroughly.The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.