Use special poultry scissors to carve your duck, otherwise you will need a very well sharpened knife. Duck may be also carved the Chinese way, removing the legs and the wings, separating the thigh from the leg and carving the duck in small pieces with the knife.
1. Starting from the tail, cut the poultry along the breast to the neck.
2. Turn the poultry around. With the scissors cut the backbone and split it in two.
3. Place each half with the skin side facing upwards and, following the natural line between the breast and the thigh, cut it in four.
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