You remove the breast?
I debone the legs and wings because I like to be able to slice full whole slices. The pork stuffing I used needs extra fat to avoid being dry, and duck fat is premium fat. No "messes" inside the bird either.
I debone the legs and wings because I like to be able to slice full whole slices. The pork stuffing I used needs extra fat to avoid being dry, and duck fat is premium fat. No "messes" inside the bird either.