Duck Confit Question
Lately, I've been using a lot of duck confit legs. I love the flavor of the meat and the versatility of it, but what I don't like is carving the meat off the leg. It's very tricky and somewhat difficult to find where the meat ends and begins. I know duck is a rather boney creature, but am I missing something? Is there a trick to carving the leg? Or is it just about doing the best you can given the meat to bone ratio?
I have never seen anyone "carve" a confit duck leg.
The leg is almost always served either whole or just pulled off the bone.
Are trying to actually get slices of confit? If so you should try confiting a Duck Breast Magret which is very large with a good amount of fat. After it is cooled you can make lovely slices of it.