Lately, I've been using a lot of duck confit legs. I love the flavor of the meat and the versatility of it, but what I don't like is carving the meat off the leg. It's very tricky and somewhat difficult to find where the meat ends and begins. I know duck is a rather boney creature, but am I missing something? Is there a trick to carving the leg? Or is it just about doing the best you can given the meat to bone ratio?