In Saskatchewan it is law you must leave one wing attached to each bird for identification purposes. As such we usually take care of them when home. Ducks for the most part until later and no pins are breasted in our case(as are snows always). To breast I will pluck the feathers away to expose the skin (usually do this right before we pack up to come home in the field - less mess in the yard), then lightly slice the skin along the breast bone, then simply pull the skin towards the wing to expose the breast meast and cut along the breast bone to remove the breast meat on both sides(just like a chicken). Canadas and Specs I always pluck for the roaster. To pluck, I remove all the feathers, chop neck, feet and wings off. Remove guts and wash before packaging. If pins or lots of fuzz feathers I will heat up wax in a old deep fryer then drop the bird into the wax to coat the entire cavity, remove and let sit until cool - then peel off the wax and all the feathers will come with. Upland I simply step on the wings and pull the legs, you'll be left with breast attached to both wings, simply cut of the wings and wash before packaging. I wash all my birds thoroughly before packaging for the freezer.

For waterfowl I have never worried about a cooler, as we usually hunt over coys in fields in the am. Upland if unusually warm(like last fall) we will do the step and pull method then put them in a cooler with some frozen ice in pop bottles. So far this fall I wouldn't even worry about it, plenty cool enough.

Best of luck to you and dad! Enjoy