there are two tendons w duck // chicken // turkey // Long Pork // beef breasts
as there are two pectoral // breast muscles in all of the above.
the most obvious is the rope like tendon , that connects the smaller breast muscle , the ' minor ' muscle
it is the easiest to tease or trim out. its the first one you see , after boning out the breast form the carcass
the tendon on the larger muscle, the ' major ', is very thin when it connects to the rib cage
it can also be teased out , but then you probably have to ' pat ' the duck breast back into its original shape.
the ' minor ' is under the ' major ' on an intact carcass , and and that reverses after boning out the breast.
this is Chicken , but a new easy way to remove the minor tendon
https://www.youtube.com/shorts/oDFAkpPsC80
should work for duck . just use the fork w close together tines .
