Goose or Duck; How to Carve

Geese and ducks are carved the same as other poultry; when young, their legs can be served, but if large and older it were better to leave them undetached on the carcass. To carve a goose with ease, the breast must be turned toward the carver, as shown in Fig. 34. The meats of each side of the breast are to be cut in not too thin fillets and immediately placed on hot plates, then basted over with a little good gravy. When the geese are stuffed, add to each plateful a small piece of the dressing. If serving the legs of a young goose or duck it is obligatory, first to detach them from the carcass and divide in medium-sized pieces with the carving scissors. Large tame ducks are carved the same as geese, and young ducklings can be separated in four parts. The breast alone of wild ducks is used, lifting one fillet from off each side or both fillets may be divided lengthwise in two; serve these on a little good gravy taken from the carcasses, after breaking them up and pressing out all the juice; heat this gravy slightly with lemon juice, salt, mignonette and finely chopped blanched shallot.