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Duck, Roast, to Carve

A young duckling should be carved in the same way as a fowl, the leg and wing being taken off, first of all, on either side (see FOWL, ROAST, TO CARVE). A full-sized bird should be carved like a goose. First cut slices from the breast, in the direction indicated in the figure by the dotted lines from A to B. The first slices are to be cut close to the wing; then proceed upwards towards the breast-bone. The legs and wings may afterwards be attacked. An opening is to be made, shown by the dotted line c, to get at the stuffing.