All poultry with white flesh (that is chicken or turkey) is carved in the same way. Ducks, with their denser texture and elongated breasts, are slightly. The point of carving is simple to render the meat easy to eat. Next, and secondary to this, you want it to look as presentable as possible.
For me, the cracklings (crisp skin) on a pork roast enhance the appeal of the meat. To get the crispest cracklings, score the skin, rub it with salt and oil, roast at a high temperature for the first 15 minutes, and then do not baste at all during the remainder of the roasting.
Preheat the oven to 425°F (220°C). Score the skin width wise using a very sharp knife or a scalpel, keeping the lines parallel and close together. First work from the middle toward one edge, then turn the meat around and work from the middle toward the other edge. This is easier than scoring in a long line.
Massage the skin liberally with sea salt, then rub all over with a little oil. Stand the pork, skin-side up, on a rack in a roasting pan and splash a little oil in the bottom of the pan. Roast for 15 minutes, then reduce the oven temperature to 300°F (150°C) and continue roasting for 2 hours longer, without basting.
Remove the pork and rack from the pan and set aside. Put the pan on the stovetop and sauté the onions and lemons until just caramelized, about 10 minutes. Add the honey and sage, then push this mixture to the outside of the pan and set the pork in the middle.
Return to the oven and roast for 1¼ hours, basting the onions and lemons occasionally, but not the pork. The cracklings will be crisp, and the meat will be tender when pierced through the middle with a thin, metal skewer.
Transfer the pork to a carving board, cover loosely with foil, and let rest in a warm place for 15-30 minutes. Transfer the onions and lemons to a dish using a slotted spoon; cover and keep warm.
Pour or skim off as much oily fat from the pan juices as possible. Place the pan on the stovetop and deglaze with the wine, scraping the pan bottom to release the sediments. Simmer until reduced by one-third, then season and strain. Keep this pan gravy warm.
Steadying the meat with a carving fork, slice between the cracklings and the meat so the cracklings lift off in one piece.
With kitchen scissors or a sharp knife, cut the cracklings in half crosswise to give short pieces that are easy to eat.
Carve the meat downward and across the grain into thick slices, using a sawing action with the carving knife. Serves 6-8
Arrange the pork and cracklings on a platter with the onions and lemons, and garnish with sage; serve the gravy alongside..