How To Butcher Duck | Step By Step Video
Learn how to break down a whole duck from start to finish. This technique is very similar to breaking down a whole chicken, which was demonstrated in CKS 27| Butchering A Whole Chicken.
For a more detailed video on how to fabricate an airline breast (as mentioned in this video), watch CKS 28| Airline Chicken Breast.
- SCS 6| Sauteing, Searing & Pan Roasting (Audio Lecture)
- SCS 8| Frying, Confit & Deep Fat Poaching (Audio Lecture)
- HCC 1| How To Make Duck Confit Part 1 (Video)
- HCC 3| How To Make Duck Pate (Video)
- CT 1| Pan Roasting Duck Breast (Video)
| This post is part of our ongoing Culinary Knife Skills Video Series, which teaches you a wide array of knife skills used in professional kitchens. For more information, you can also view our How To Cook Video Index. |

I notice you are wearing gloves and using a different cutting board in this video compared to when you were butchering the whole chicken. Can you explain why?
It's simple really. It was a different day so I was using a different cutting board. When butchering large quantities of meat or fish I like to wear gloves because after a while my hands start to feel "meaty." I had about 18 ducks to butcher that day so I was wearing gloves.