How was my time? (breaking down duck)

I just butchered 2 ducks. I now have 4 very nice boneless breasts and 4 nice leg quarters.
I have to say I’m happy with the way they came out – very nicely trimmed.

But it took me almost 45 minutes. How long does it take everyone else?
Any tips for speeding up the process? I seemed like an inordinate amount of work. I’m sure I’m making it harder than it has to be.

It shouldn't take more than 10 min max per bird. Best advice is to sharpen your knife and practice.

Hi,

I can do a chicken in less than two minutes. The last time I broke down a duck was too long to even recall, though they cannot be too different from a chicken.

If you never did it before, sure it takes longer. I almost never buy chicken parts, unless it is cheaper than whole chicken. I buy chicken at Costco for 89 cents per pound, then cut it up according to my needs. Learning to break down a bird can save you a lot of money.

I visited the Navy's Culinary School at Great Lakes before they moved. I watched a newbie very carefully peel a cucumber. It was such a slow process, it likely took far longer than what you and I would do.

Regards,

You suck man!!!

Now what are you going to do with those leg quarters?

LOL - I know, 20 min + per bird is pathetic isn't it?
The legs are going into a hot oven right now with a bunch of the fat from the carcass. I'm hoping a good bit will render and I'll get something approaching a confit (although I know it won't be the same) .

Jazzfood wrote:It shouldn't take more than 10 min max per bird. Best advice is to sharpen your knife and practice.

If you can do it in 10 I'll be happy to get my time inder 15.

I start by taking out the backbone with shears, then I take off the leg quaters - that all goes pretty smoothly.
Problem is de-boning the breast and removing the wing. That seems to take forever, probably because I'm trying to get as close the the rib cage and bones as possible to keep as much meat as I can. Any tips?

zoid wrote:

Jazzfood wrote:I start by taking out the backbone with shears, then I take off the leg quaters - that all goes pretty smoothly.
Problem is de-boning the breast and removing the wing.

If all you're doing is breaking down the leg quarters and breasts, why are you bothering to take out the backbone?

You know I honestly never thought about it. I just assumed that was the best way to start.
So just cut all the parts off the carcass instead? Very interesting...

Here. This might help. http://how2heroes.com/videos/techniques ... cting-duck

Holy CR@P! That's SO mch easier than how I was doing it!

Hi,

I once did a dinner with 10 fully boned game hens that took about 90 minutes. The trick was removing the bones without cutting any of the skin. Yes, Jacques Pepin does this in about a minute.

Tim

stevez wrote:

zoid wrote:

Jazzfood wrote:I start by taking out the backbone with shears, then I take off the leg quaters - that all goes pretty smoothly.
Problem is de-boning the breast and removing the wing.

If all you're doing is breaking down the leg quarters and breasts, why are you botheing to take out the backbone?

Great tip! They don't call Steve "Duck's Bitch" for nothing!

zoid wrote:If you can do it in 10 I'll be happy to get my time inder 15[quote="Jazzfood"

I can do it in a few mins no problem. But we weren't talking about me. We're talking about you, a food service civilian.

I generally cut out the wishbone from the front to get all of the breast meat. For a chicken, it makes carving easier also.

Unfortunately C2' it's NOT like chicken! The joints are in all the wrong##!*@&$¿ places. I'm forever going for where I think the joint should, but running into solid bone. Sigh.

Geo

zoid wrote:I just butchered 2 ducks. I now have 4 very nice boneless breasts and 4 nice leg quarters.
I have to say I’m happy with the way they came out – very nicely trimmed.

But it took me almost 45 minutes. How long does it take everyone else?
Any tips for speeding up the process? I seemed like an inordinate amount of work. I’m sure I’m making it harder than it has to be.

Dude, my 70+-year-old mother (now deceased) could de-bone a whole bird in less than 10 minutes and keep it intact. There was a point where we just cried "uncle!" on stuffed whatever she happened to have on hand at the time. Keep practicing.