How to Butterfly a Duck
Butterflying a whole duck makes it faster to cook and is simple to do with a good pair of kitchen shears. The butterflying technique requires you to remove the duck's backbone and break the breast bones to flatten it out before cooking. This allows you to cook all of a duck's rich meat at an even rate. It also makes it much easier to get the thick, fatty skin of a duck super crisp on a hot grill or in a high-heat oven. You'll want to use high quality, sharp kitchen shears that will cut through bones effortlessly.
Things You'll Need
- Cutting board
- Kitchen shears or sharp chef's knife
Instructions
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Place the duck on a clean cutting board, breast side down, with the tail end facing towards you.
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Cut along one side of the back bone using kitchen shears or a sharp chef's knife, starting from the tail end. You will also be cutting through the ribs. Repeat on the other side and remove the backbone completely.
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Turn the duck over breast-side up and press down firmly with both hands on the center of the breast to flatten the duck out, breaking the breast bone. It should resemble an open book. Tuck the wing tips underneath the upper part of the wings before cooking to keep them from burning.
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