Chef Eric and Spohie Bahn of Monsoon on

Wayne Johnson

Deboning Poultry
Chef Wayne Johnson of Andaluca at the Mayflower Park Hotel - Seattle, WA
As demonstrated at the Northwest Foodservice Show

Deboning poultry is a valuable kitchen technique. It promotes even cooking and easy serving. Once deboned, the poultry can be used in a variety of ways, including stuffed and rolled, as shown in this recipe.

STEP 1: Starting on the backside of the duck, slit from neck to tail.

STEP 2: With scissors or boning knife, gently follow along breastbone and separate thighbone from joint. Repeat on the other side.

STEP 3: Remove thighbone from each side.

STEP 4: Cut wings off at the second joint.

STEP 5: Lay ducks out flat, cover with plastic, and pat lightly with meat mallet until meat is even at ¼ inch thick.

Chorizo and Chevre Stuffed Duck with Blood Orange Sauce
Chef Wayne Johnson of Andaluca at the Mayflower Park Hotel - Seattle, WA

Adapted by and demonstrated at the Northwest Foodservice Show


    Blood orange sauce:
  • 2 duck giblets & necks
  • 10 ounces veal demi-glace
  • 3 oranges
  • 1 Tablespoon lemon juice
  • 4 ounces blood orange puree
  • 3 Tablespoons sugar
  • 1/4 cup white wine vinegar

    Stuffing and duck:
  • 3/4 cup onion, finely chopped
  • 2 Tablespoons garlic, minced
  • 12 ounces chorizo
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon ground black pepper
  • 30 dates, finely chopped
  • 6 ounces chevre goat cheese
  • 2 ducks, 5-6 pounds each
  • 4 Tablespoons Andaluca Poultry


For blood orange sauce:
Place giblets, necks, and demi-glace in pot and bring to a boil. Reduce heat and simmer for about 1 hour, skimming foam that floats to the top. Strain and reserve liquid. Peel zest from oranges and julienne. Blanch zest in boiling water about 5 minutes. Remove zest from boiling water and shock in ice water. When cool, drain and set aside. Blend together lemon juice and blood orange puree. Then squeeze and add the juice from the 3 oranges. Heat sugar in a saucepan over low heat until sugar dissolves. Continue to cook sugar until it turns a golden caramel color. Slowly add vinegar (use caution, as it will splatter). Add the juice mixture and simmer until caramel is dissolved, reducing the sauce by half. Add the duck-infused brown sauce and simmer. Reduce liquid until sauce coats the back of a spoon. Add reserved zest.

For stuffing:
Sauté onion in a pan until translucent. Add garlic and sauté about 1 minute. Add chorizo, salt, pepper, and cook until done. Set mixture in a fine chinoise and drain off oil. When cool, mix together dates, chevre, and chorizo mixture.

For duck:
Preheat oven to 350°F. Take deboned ducks and season with salt and pepper. Place 12 ounces of stuffing in middle of duck breast. Roll up duck and tie with kitchen twine. Rub outside of duck with Andaluca Poultry Rub and extra virgin olive oil. Place stuffed duck into oven for about 40 minutes to 1 hour (internal temperature should reach 155°F.). Serve duck warm with blood orange sauce, wild rice, and seasonal vegetables, such as asparagus.


   Published: December 2005