“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.
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