How to Quarter a Duck

Co-authored by wikiHow Staff

Last Updated: May 6, 2021

Quartering a duck is a simple task. All you will need is a cutting board, kitchen shears, and, of course, a duck. Cutting up a duck saves time. Taking the time to quarter a duck will ensure proper cooking times for all pieces. Pre-butchered duck breasts are more expensive than a whole duck; therefore, this knowledge might save you money at the supermarket.

Part 1

Part 1 of 3:
Cleaning the Duck

1
Remove the insides. Get rid of the innards and giblets located inside the duck’s body cavity. The organs and neck can be discarded or saved for future cooking purposes.
2
Rinse the duck. Clean the duck with water.Rinse the entirety of the duck’s body cavity.
3
Dry the duck. Pat the duck dry with paper towels. If you dry the duck properly, it will not slip out of your hands.

Part 2

Part 2 of 3:
Removing Breasts

1
Place the duck on a clean surface. You should put the duck on a clean cutting board.
2
Turn the duck. Move the duck so that the legs face you. The entire duck should face upwards. This position will be helpful when you start cutting the duck. ^{[1]
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3
Find the bone between the breasts. This is called the keel bone. Run your finger along the duck in order to locate the duck’s keel bone. ^{[2]
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4
Cut alongside the keel bone. Cut from the end of the duck to the neck.
5
Cut along the curve of the duck. While you keep a firm grip on the duck, start cutting the breast. The breast should slowly fall off the duck.
6
Pull the breasts off. Take the breasts off of the duck with your thumb. The breasts should slide off.

Part 3

Part 3 of 3:
Removing the Wings and Legs

1
Twist the wings. Turn them in the sockets to disjoint them. Cut the skin and take the wings off the duck.
2
Grab the rib cage. Hold on to the rib cage and cut through the cartilage. After you cut through this part, you should be able to access the legs.
3
Remove the legs. Separate the legs from the body. Cut through the skin and joints. Peel the legs off.
4
Store the wings and legs. Set the wings and legs aside for later storage. You can also use them immediately.

Warnings

Handle raw duck meat safely.

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Clean all utensils and cutting board thoroughly with antibacterial soap.

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Wash your hands.

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Use the keel bone as a guide when cutting the duck.

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