Carving – the easy way to delicious portions

The thought of carving a bird in front of hungry family and friends can be stressful to say the least.

These simple rules to make carving hassle–free.

Remember, it can be much easier (and nicer for diners) if you carve in advance, then set the meat out on a warmed platter that can be brought directly to table.

Carving a duck

Because of its shape, the easiest way to carve a duck is to take off the breast and leg sections, then slice these, rather than trying to tackle the whole bird on the bone.

  1. Place the duck breast-side down on the carving tray (rest the bird upside down too to get extra juicy meat).
  2. Cut along either side of the back bone then turn the duck over.
  3. Starting at the neck end, cut the breast meat away from the carcass keeping the knife as close to the bone as possible.
  4. When you get to the leg, twist the joint so that it pops out and becomes easier to cut.
  5. Cut the breast away from the leg and slice downwards, creating small slices with a delicate edging of fat and skin.
  6. Serve the legs whole or slice the leg meat off the bone – whichever you prefer.

Carving a goose

  1. Sever the legs at the thigh joints (they are well under the back) and set aside.
  2. Make an incision down the middle of the breast bone from end to end.
  3. Cut 6mm (0.25 inch) thick slice on one side of the breast and then on the other (you’ll need to turn the bird around to do the second side) remember to angle the blade of the knife at 90 degrees to the breastbone.
  4. Slice meat from the legs and wings to go with the breast fillet.

Carving a turkey

Carve the dark meat first as it doesn’t dry out as quickly. Also, if you’re not going to eat the entire bird, keep the remaining meat in large pieces so that it stays moist.

  1. With the turkey on a cutting board, gently pull the drumsticks away from the body and cut through the thigh at the joint (find the right place by feeling around with the knife for where there is no bone).
  2. Hold the leg up by the drumstick end and slice the meat off in a downward motion.

There are two ways of carving breast meat. Carving from the whole bird is traditional, however, you may get better portions by choosing the method preferred by restaurants and removing the breasts whole and then carving them (this way’s easier too!).

Either, carve the breast from the whole bird:

  1. Towards the bottom of the turkey (just above the wing joint), cut horizontally into the breast until you meet the breastbone in the middle.
  2. Starting from the outside edge of the breast, cut vertically from the top until you meet the horizontal cut you just made.
  3. Each slice will easily slip off, ready for stacking on a platter or serving directly to your guests

Or, remove breast, then carve

  1. Cut the meat directly down the breastbone that runs along the centre of the turkey.
  2. As you gently work your way to the bottom, the entire breast should slip off as one piece.
  3. Lay the breast on a cutting board skin–side up and slice into serving pieces.