Preparation of Whole Duck: Serves 8

2 whole ducks
juice of 4 lemons

Whole ducks are worth doing if you are willing to take a little time in preparation. Two ducks will yield 8 good servings. The carcasses and wings make a rich duck stock.

Using a very sharp, flexible fish filleting knife, trim off neck fat and skin, the tail, and fat at the back of the cavity. Remove the wings and then the leg plus the thigh. Carefully remove the wishbone in the front of the carcass. Make a slit along the backbone, cut down along the rib cage and remove the breasts on both sides. Trim all the fat and skin off the carcass.

Trim excess fat off the four breasts and four thigh-leg pieces and marinate for several hours in fresh lemon juice.

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