ya just pluck the entire chest, pull up on some of that fatty yellowish skin, make a small cut it that and start peeling that off. Then you will see the breast. Use a fillet knife and fillet it from the bone. You will have 2 breasts per bird, put them in water while you clean the rest, then wash them off and marinate in some italian dressing, wrap it up in bacon and bbq it.. best tasting duck you'll have .. good luck on shooting some birds.