Carving Duck
The easiest way is to carve duck into quarters.
Beginning at the neck end, use a sharp knife, kitchen scissors or poultry
shears to cut along the length of the breastbone. Split the duck in
half by cutting through the backbone. Make a diagonal cut between the
wings and legs to give four portions.
A duck can also be carved by removing the legs and wings in more or less
the same way as for chicken, and then carving the breast meat in long
slices the whole length of the body.
Carving Goose
Carve with the breast upwards. First remove the legs or at least
one leg, and then the wings or wing. If the bird is stuffed, Cut thick
slices across the body from the neck end.
Carve thickish slices from either side of the breastbone, taking the slices
the length of the body. Carve the meat off the legs and wings and serve
with the breast meat.