I pluck all my ducks. They are my favourite wildmeat and I don`t want to waste any. Most ofmy geese I breast out plus I keep the thighs and legs. With the ducks, I don`t usuallygut them until after I have plucked them as it is a lot cleaner plucking that way. Then I singe all the down off with a little burner I have, then gut them.
Another way for geeseis topluckthe breast then cut out the whole breast plate just where it joins the ribcage. Leave the skin on and you can roast it this way, it makes a nice little roast plusthe skin helpskeeps it moist(a lot less taken up space also).

Ron