A young duckling may be carved in the same manner as a fowl, the legs
and wings being taken off first on either side. When the duck is full
size, carve it like a goose; first cutting it in slices from the
breast, beginning close to the wing and proceeding upward towards the
breast bone, as is represented by the lines 1 to 2. An opening may be
made by cutting out a circular slice, as shown by the dotted lines at
number 3.
Some are fond of the feet, and when dressing the duck, these should be
neatly skinned and never removed. Wild duck is highly esteemed by
epicures; it is trussed like a tame duck, and carved in the same
manner, the breast being the choicest part.