Boning of due

Ingredients for Boning of due

Instructions for Boning of due

To prepare the Boning of due recipe, please follow these instructions:

Cut with a sharp knife down both sides of the backbone. The cut must go through the hull on the bottom half.

Shoulder joint of pressure with your fingertips.

Gently loosen the rygkødet with the knife a few cm on each side of the backbone. Continue to loosen the meat with your fingers and the blade tight against the bird's hull so the skin does not go in pieces.

Put a cut along the external surface under page. Carefully cut the leg free. Let under your thighs and wing bones remain.

Cut the collar bone and other småben away.