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:)
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!
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
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.
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
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
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.
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.
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.
Thanks for the video. Just bought a whole duck and deboned it for the first time today. I think I did a pretty good job
Fantastic!
Master class on jointing a raw duck!
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:)
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!
I just broke down my first duck, thank you chef.
I learned some of the most valuable lessons from this Chef.
I felt like at rhe end he was saying "Yeah. We're still making foie gras, b!tche$" 😂
Excellent video. Great idea roasting the left over in the oven. I will try this.
Great video. Intelligent chef
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!
+Chef Eric Arrouzé That is it. I am picking up a whole duck tomorrow.
Madame Chang knew her stuff!
Excellent video. Merci beaucoup chef!
So efficient, really impressive.
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
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.
It's good to know that I can also use the fat AND carcass. Thank you.
Thanks brother, this helps tremendously
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
Great video!
Good job !!!!
Merci!
Merci beaucoup pour la démonstration !! Super détaille et facile a suivre. J’essaie cette technique pour mon canard de Noël !!
Thank you for this! Very clear and informative!
That was a really good video, so soothing.
very helpful, thanks!
Its very straightforward thanks for posting
Chef, what are some traditional ways for French people to use duck wings besides confit?
Just confit, really
I was searching up cute ducks and this came up
🤭
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
With practice you will get better
@@online-culinary-school thank youuu :)
lol. Was the knife sharp?
@@catherinemarsh5453 not the best tbh
@@robertburguspowerlifting4419 so you are actually better than you think. It's the knife that's the probelm.
Never seen the wing attached to the breast half, very nice.
It’s called an Airline chicken breast! Very old school!:)
Wow
What an amazing technique... easy and simple
Thanks Chef. You made that very easy to follow. Personal note, need a far sharper knife next time.
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.
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.
I have subscribed because this was a great video. I can’t find a video on duck stock though.. does it exist?
Yes
@@online-culinary-school what’s the name of it please? I can’t find it.
Thank you so much for this video!!
i searched cute ducks and this showed up
Lol
LoL
chef, this deboning technique is the same for chicken too? and turkey?
Yes, you can use this technique for any poultry. They all have the same carcass structure, just bigger bones. 🙂
You sound like french Borat
🤷
Where is the duck fat video?
🦆🦆🦆
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.
look at the description, there is separate videos
Not the easiest way tbh I used to work at duck plant we did things way different
;-;) ducks
"A dack"
"A cat on the skin"
🤣
Every time he cut off some fat I died a little inside lmao the fat is what makes duck awesome
You still cook with it after cutting it off.