Upload

Loading icon Loading...

This video is unavailable.

How to butcher a duck

Sign in to YouTube

Sign in with your Google Account (YouTube, Google+, Gmail, Orkut, Picasa, or Chrome) to like Great British Chefs's video.

Sign in to YouTube

Sign in with your Google Account (YouTube, Google+, Gmail, Orkut, Picasa, or Chrome) to dislike Great British Chefs's video.

Sign in to YouTube

Sign in with your Google Account (YouTube, Google+, Gmail, Orkut, Picasa, or Chrome) to add Great British Chefs's video to your playlist.

Uploaded on Jun 17, 2011

Butchering is a great skill to have, since it's often cheaper to buy the whole animal rather than portions. Have a go at buying a whole duck and using it in Pascal Aussignac's duck breast with polenta fries (http://www.greatbritishchefs.com/reci...) or Matthew Tomkinson's honey-roasted breast of duck with smoked belly pork (http://www.greatbritishchefs.com/reci...).

Cooking poultry can be as simple as pan-frying chicken, or as intricate as butchering, basting and brining. This set of video tutorials and articles provides a guide to take you from the most basic skills, right through to more-advanced techniques used in professional kitchens: http://www.greatbritishchefs.com/how-...

Loading icon Loading...

Loading icon Loading...

Loading icon Loading...

The interactive transcript could not be loaded.

Loading icon Loading...

Loading icon Loading...

Ratings have been disabled for this video.
Rating is available when the video has been rented.
This feature is not available right now. Please try again later.

Loading icon Loading...

Advertisement
Loading...
Working...
to add this to Watch Later

Add to