How to Debone a Duck - How to Break Down a Duck - How to Butcher Duck

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Learn how to debone a duck or to cut a duck-like a chef! You can carve a duck or chicken the same way in very little time and with hardly any effort! How to butcher a duck is an essential chef skill.
★☆★ RECIPE INGREDIENTS & LINKS ★☆★
How to debone duck wings: 0:30
How to debone duck legs: 1:00
How to debone duck breasts: 3:01
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#howtodeboneaduck #deboneduckvideo #howtocutawholeduck #howtocutaduck #cutduckvideo #howtobutcheraduck

Опубликовано:

20 дек 2013

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Комментарии : 67

@diarmuidphelan9664 Год назад

Well done, I learned a lot from that. Beautifully done. I’ve had roasted duck carcass bones in China too, after the Peking duck service. They come out black, but not burned, it’s incredibly flavourful. Excited to know the French do that too. I’ve had duck breast and duck liver confit in Paris, first time I tried duck done by people that know what they’re doing, fantastic. I will try the roasted carcass as you described. Merci Beaucoup:)

@jasonvoorhees895 3 года назад

I felt like at rhe end he was saying "Yeah. We're still making foie gras, b!tche$" 😂

@Visceral3D 4 месяца назад

WHy didnt this video show up 2 weeks ago when i had to do it, i basicly had to follow instructions for a Chicken and just scale it up, It worked!

@LightGesture 7 месяцев назад

I think i like the idea of roasting the carcass and eating from it... we raise, butcher and cut up our fowl, we're not very efficient, but we're learning... i don't like thr waste. But we do bury the remains in hopes to fertilize the ground

@iansclone 3 года назад

I just broke down my first duck, thank you chef.

@SamA-zl8bp 2 года назад

Excellent video. Great idea roasting the left over in the oven. I will try this.

@OpheliaChang 9 лет назад

Thank you for your very informative, (and charming,) video. My daughter and I both enjoyed learning this new skill, and will work on our de-boning skills with some ducks this holiday. I look forward to learning how to render the fat; my Chinese mother used to keep duck fat in the fridge all the time. She loved frying her morning eggs in duck fat. How decadent!

@jamegumb880 8 лет назад

+Chef Eric Arrouzé That is it. I am picking up a whole duck tomorrow.

@iainbagnall4825 3 года назад

Madame Chang knew her stuff!

@GrzegorzDurda 6 лет назад

I learned some of the most valuable lessons from this Chef.

@robdoggyy Год назад

Great video. Intelligent chef

@catherinemarsh5453 3 года назад

It's good to know that I can also use the fat AND carcass. Thank you.

@apoka17 8 лет назад

hey Chef! Im pleased to find your channel. Im a Colombian cook working in Chile. Practicing my English and my cooking skills. Now working in a small bistro with the posibility of preparing some french dishes with the french chef. I find your English pronunciation so easy to understand and I know your videos will help me tonss in my job. Greetings!! :D

@RodGibsonMusic 2 года назад

Excellent video. Merci beaucoup chef!

@excellentcat3878 3 года назад

So efficient, really impressive.

@trolldatshityeahyou4001 3 года назад

Broke down my first duck didn't look quite ideal but pretty decent I'd say. Thank you for the video.

@online-culinary-school 3 года назад

Glad I could help!

@endbosseleven8907 5 лет назад

Its very straightforward thanks for posting

@Murad2804 Год назад

Great video!

@rafaelalamilla5583 3 года назад

Thank you for this! Very clear and informative!

@throwback19841 Год назад

This is such a good guide. I'd also like to point out that where you do find duck in the US, it is often, inexplicably, cheaper than all but the worst chicken when it is a whole duck. Learn to debone and you are eating duck for less than chicken. I tend to buy two at a time and confit 4 duck legs in sous vide (so they go straight in the freezer), and then either freeze or smoke 4 duck breasts, render the fatty bits so I can make kickarse roast potatoes, and then roast and boil the carcass and giblets for stock, which will then eventually make a sauce. Finally, the boiled leftover giblets keep the dogs happy. Would need a lot more liver to make pate with so it works. Each duck typically costs about 13 bucks. For 26 bucks you have the makings of about $150-200 worth of fancy restaurant meal :) which in 2023 counts as a bargain. The other nice bonus is that as duck is way, way smaller volume than chicken, you are probably eating a much healthier, better looked after animal than if you are eating chicken. Im not particularly militant about animal welfare but if I can save money AND be slightly more ethical in the same stroke I will.

@josephpalermo3385 Год назад

Good job !!!!

@quimiorlando 4 года назад

That was a really good video, so soothing.

@sugarplum5734 3 года назад

I was searching up cute ducks and this came up

@online-culinary-school 3 года назад

🤭

@williammunday1367 2 года назад

Thanks brother, this helps tremendously

@patriciazermeno3652 3 года назад

Merci beaucoup pour la démonstration !! Super détaille et facile a suivre. J’essaie cette technique pour mon canard de Noël !!

@cherryblossomfarmstead2973 4 года назад

Thank you so much for this video!!

@DaniloMuraro 3 года назад

very helpful, thanks!

@davidlee50 2 года назад

Never seen the wing attached to the breast half, very nice.

@gnbgffgcd3902 2 года назад

It’s called an Airline chicken breast! Very old school!:)

@actinius3 2 года назад

Merci!

@jimhesch1404 2 года назад

Wow

@UltimateAleks 2 года назад

Chef, what are some traditional ways for French people to use duck wings besides confit?

@online-culinary-school 2 года назад

Just confit, really

@johndavidrubio4731 3 года назад

i searched cute ducks and this showed up

@online-culinary-school 3 года назад

Lol

@online-culinary-school 3 года назад

LoL

@robertburguspowerlifting4419 3 года назад

this was hard for me, took an hour but it's my first time. I thought it would be as easy to brake down as chicken but it's much harder, maybe it's a personal thing

@online-culinary-school 3 года назад

With practice you will get better

@robertburguspowerlifting4419 3 года назад

@@online-culinary-school thank youuu :)

@catherinemarsh5453 3 года назад

lol. Was the knife sharp?

@robertburguspowerlifting4419 3 года назад

@@catherinemarsh5453 not the best tbh

@catherinemarsh5453 3 года назад

@@robertburguspowerlifting4419 so you are actually better than you think. It's the knife that's the probelm.

@Saborespe 4 года назад

What an amazing technique... easy and simple

@Stilgar52 5 лет назад

Thanks Chef. You made that very easy to follow. Personal note, need a far sharper knife next time.

@jessd3601 5 лет назад

A dull knife is the worst mistake you can make in a kitchen. Invest in a decent chefs knife and a good sharpener, it will be the best thing you can do for yourself.

@jessd3601 5 лет назад

Varheim it’s a life saver. Even the best knives in the world get dull over time so it’s best to have a sharpener. I’d suggest the wet stone ones rather than the hand held kind.

@lornapenn-chester6867 10 месяцев назад

I have subscribed because this was a great video. I can’t find a video on duck stock though.. does it exist?

@online-culinary-school 10 месяцев назад

Yes

@lornapenn-chester6867 10 месяцев назад

@@online-culinary-school what’s the name of it please? I can’t find it.

@ktng4 3 года назад

chef, this deboning technique is the same for chicken too? and turkey?

@online-culinary-school 3 года назад

Yes, you can use this technique for any poultry. They all have the same carcass structure, just bigger bones. 🙂

@jayfolk 5 лет назад

🦆🦆🦆

@philip4588 3 года назад

Where is the duck fat video?

@elias3745 3 года назад

You sound like french Borat

@online-culinary-school 3 года назад

🤷

@kktomat3 4 года назад

;-;) ducks

@redwolf1205 5 лет назад

He must have a different definition of deboning than I do. Isn't a leg bone still a bone??! He didn't depend on that he didn't debone the wings. Other than cutting out the center bone of the breast, he didn't do anything to the breast either. So he taught us... What? Basically how to carve a duck or a chicken or a Cornish hen or turkey for that matter. Thanks. You get a thumbs down.