_duck Cooked To Bone And Carve Recipes

_DUCK: TO BONE

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.

_DUCK, COOKED: TO CUT UP

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.

_DUCK, COOKED: TO BONE AND CARVE

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.

_CHICKEN: TO BONE

Steps:

• Make a lengthwise slit in the skin at the back of the neck, cutting downward to base of the neck. Loosen skin. Remove crop. Cut through neckbone. Roll back skin at shoulders. At wing joints, cut through sinews. Make a cut along the wing bone, following the bone closely with the knife. Push up the bone and cut it off at the second joint. (Don't remove bone from lower wings.) Slip knife along breastbone, one side at a time: separate meat from bone, pushing meat toward the back and cutting it loose crosswise at the back loosen the meat with the back of the knife, slipping it further off the body. Where legs join body, break the joints, cut through the sinews. The meat should now be inverted with the legs attached. Separate meat from carcass by cutting it wherever it's still attached. Loosen meat from thighs. Push bone up and cut off at first joint. Loosen meat of next leg section, by cutting along bone. Turn meat inside out to remove leg bone. The entire chicken should now be inside out. Turn it back to its original shape. (If boning a chicken seems too difficult, have the butcher do it, or leave the bones in. In the latter case, carve the chicken Western-style.The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.