How to Score

Pro Tip: If you can see through the scoring line, the cuts are too deep


Step 1

Place DUCKCHAR in freezer five minutes before scoring. Chilling makes the skin firmer and easier to work with.

Step 2

With a sharp knife, cut diagonal widthwise scoring lines into the skin. Just be sure not to cut into the meat.

Step 3

Cut another set up diagonal lines in the opposite direction to create crosshatch marks.