How to French Bones

“Frenching” refers to cleaning protruding bones of meat and tissue before cooking for a cleaner presentation. Here we’re demonstrating with a duck leg, but the same technique is used for racks, “airline” poultry breasts, rabbit legs, some bone in steaks & chops, etc.

1. Use the heel of your knife to crack the knuckle off the exposed end of the leg bone with a sharp downward motion.

(this step is unnecessary for racks & chops)

2. Score the meat and skin at the opposite end (where it meets the main portion of the leg).

3. Pull the meat & skin away from the bone (towards the cracked bone end) until the bone is clean.

4. Scrape any clinging bits of meat off the bone with your knife if necessary.

Browse More:

Culinary Techniques
Poultry Tips & Techniques
Meat Tips & Techniques

Post your recipe or comment here: