the breast as material, the breast meat is cut off from the
upper part of the wing flesh, so that the wing flesh is obtained
||The dorsal part is cut open at
the jointing point between the thoracic vertebra and the long
bones, and the upper joint of the claw is cut off, and then
the spine is evenly dissected to obtain the leg with bones.
|With the duck leg meat as the
material, the parts of fat are removed.
||With the whole legs as the material,
the femur, the tibio-fibula, and the bone-ring are removed to
obtain the choice leg meat after trimming.