Hopefully the thread title lured you in. I've got four ducks, shot this morning, to prepare. Can anyone point me in the direction of how best to prepare them, probably for freezing the meat to consume later on? I've put them all in the fridge for now.

I think I may have frozen some whole in the past, for my father in law to deal with later on, but I've blocked it out of my memory.

If I just cut and save the breasts, is that enough?