2. Put the whole roast duck flat on the board, and cut off the duck head first.
3. Hold the duck neck bend gently with your left hand, first cut off the chest skin and cut it into several thin slices.
4. Then slice the right upper breast and the left upper breast for four or five knives.
5. Lift the fork of the duck bone, use the tip of the knife to pick a knife along the right side of the breast midline bone, separate the flesh and blood, make the upper half of the breast cut down to the right in order, pass through the leg, and pick the leg to the tail. The same is true of the left half of the film.
6. When cutting ducks, the meat cut should not be too thick. Generally, a duck is divided into 90 pieces. Slices of meat should be even in size, thin and not broken, and special attention should be paid to each piece of meat with skin to ensure a crisp and tender feeling when eating.