OK - after the first cut I realized that "pealing" the side of the duck off the bone like you would a chicken - is NOT HAPPENING!!! OK - time to drop back and punt here . . . I revert back to the old ways of making a Ballotine - so I put more knife into it than I imagined I would have.
My Del did a spendid job of skinning - yes you are skinning a duck. That means trimming as much fat as you can and getting the bones out with out too much damage to the protein. I had a plan and I stuck to it.
It's a really amazing paring knife and urge everyone who needs a great paring to grab one if available. Tell you what though - that OOTB edge sure needed a little touch up after that project. LOL What a great knife - Thanks Del.