CARVE LIKE A PRO
No matter what type of bird you’ve roasted, carving follows the same progression.
TOOLS NEEDED A sharp, thinbladed boning knife and a sturdy carving board with a trough to catch the juices
1. Remove the legs: Take hold of a drumstick with one hand; with the other hand, use the knife to cut through the skin that connects the leg to the breast. Apply pressure to the leg to push it back and expose the ball-and-socket joint where the thigh connects to the body. Keep bending the leg away until you can clearly see the joint. (A duck or goose requires a lot of force to pry the legs away from the body; don’t be timid.) Once you expose the joint, use the tip of the knife to slice through the cartilage to free the leg piece. If you hit bone, wiggle the knife around until it slices easily through the joint. Repeat with the second leg.
2. If desired, separate each leg into two pieces (thigh and drumstick): Locate the joint, and cut through the cartilage, trying not to chop the bone.
3. Remove the breast: Stabilize the bird with a meat fork or tongs, and position the knife to one side of breastbone. Slice down, doing your best to guide the knife tip along the breastbone and down along the rib cage to remove one side of the breast in one piece. Repeat with second breast half.
4. Carve the breast: Set the breast on the cutting board, and slice crosswise into thick or thin pieces, as desired.