Carving Duck Meat
A young duckling may be carved in the same manner as a
legs and wings being taken off first on either side. When the duck
is full size, carve it like a
goose; first cutting it in slices
from the breast, beginning close to the wing and proceeding upward
towards the breast bone, as is represented by the lines 1 to 2.
An opening may be made by cutting out a circular slice, as shown
by the dotted lines at number 3.
Duck Meat Diagram
Some are fond of the feet, and when dressing the duck, these should
be neatly skinned and never removed. Wild duck is highly esteemed
by epicures; it is trussed like a tame duck, and carved in the same
manner, the breast being the choicest part.