Just cut the fan off and then leave the main feathers + the second row of feathers, and cut the rest off. Once you've done this, get in with a small knife (I like to use a box cutter) and cut off whatever excess meat you can get. Spread the fan out on cardboard and put pins or nails between the bottom feathers to hold it in position. Then put salt on the meat to dry it out. Let that sit in that same position for a good 3-4 weeks. Thats the toughest part and even that isnt hard.