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Old 12-21-2004, 12:07 PM   #1
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De-boning/butterflying

I'm going to be doing a duck after New Year's. I saw a show where the chef de-boned/butterflyed the duck. Anyone ever try this?

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Old 12-21-2004, 12:12 PM   #2
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If you debone them they are not going to get any better(at)flying, Otter. sorry, couldn't resist poking fun at your typo!
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Old 12-21-2004, 12:26 PM   #3
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Quote:
Originally Posted by mudbug
If you debone them they are not going to get any better(at)flying, Otter. sorry, couldn't resist poking fun at your typo!
You would have to be on it like a duck on a junebug before I could correct it.
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Old 12-21-2004, 03:30 PM   #4
 
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Have done this with a chicken, never tried a duck...

Some major advantages if you like to seriously season your meat, as there's that much more meat exposed. I cooked it using a BBQ "grilling basket", and noted that it cooked out exceptionally quickly, too, as its quite thin...

You will need a sharp boning knife, a little patience, and about 15-20 minutes to bone a bird out, the first time...

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Old 12-21-2004, 03:49 PM   #5
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Quote:
Originally Posted by Lifter
Have done this with a chicken, never tried a duck...

Some major advantages if you like to seriously season your meat, as there's that much more meat exposed. I cooked it using a BBQ "grilling basket", and noted that it cooked out exceptionally quickly, too, as its quite thin...

You will need a sharp boning knife, a little patience, and about 15-20 minutes to bone a bird out, the first time...

Lifter
Thanks, Lifter. I got interested in the concept because I thought:
More even and thorough seasoning.
Faster cooking.
More even cooking.
Can de-bone when I'm not under any time pressure. Don't have to carve a hot bird when everything else (potatoes, gravy, rolls, etc.) is getting done.
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Old 12-21-2004, 10:25 PM   #6
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FoodTV has a video clip of the deboning process. Check it out.
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Old 12-22-2004, 12:36 AM   #7
 
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As the chef that taught me said, "God gave them all 'zippers' and quick-cuts, to make this easy"...

I found it relatively simple with a chicken, but have thought about this a but, and a duck will be that little more challenging...especially if you want to "totally" debone it, as the clavicle will be difficult to get out cleanly...likewise you may as well vut the wing at the drum-end, rather than take the "wrist", as there's not enough meat there for the effort required...

I'd encourage you to try seasoning and or marinating, as the results with duck could be quite profound!

With all the fats, tho', you'll want to be carefull about the pontential for flare-ups, if doing this on the BBQ, or allowing for fgat drainage, if going the oven route...

By all means let us know how it comes out for you!

Best Regards

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Old 12-22-2004, 05:38 AM   #8
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I would assume that duck will be the same as a chicken.
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Old 12-22-2004, 10:55 AM   #9
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no, chickens are not as quacked up as they're supposed to be...
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Old 12-22-2004, 11:06 AM   #10
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:P Oooooh!
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