I pluck duck breasts and cut across the bottom of the breast bone and cut with shears up the ribs. Then flip it up and cut it out at the top. Later I smoke them for several hours.
Geese are pretty strong flavored to the point most people will not eat them. I make what I call
Easy Pastrami from them and use it in scrambled eggs with green pepper and olive oil. I have never in my life tasted any meat change so much for the better when cured as goose does.