Bert, I'm going to have to try to cook duck like that next.
I've plucked the breasts, and then cut the breast meat off, leaving the skin on one side. Use an oil or bacon grease in a cast iron pan on low, and put the breast skin side down and let it cook with onions for about 20-25 minutes until the fat on the breast has rendered. Then flip it and cook the other side for about 5 minutes. Should be medium-rarish in the center. Next time, I'm going to brine it first.
For my turkey, I roasted the body, and for the thighs and drumstick I made jerky, which turned out really good.
With deer, I try to remove all of it's fat, and then add pork fat. I feel like deer fat has kind of an unpalatable flavor.
Edited by LittleLakePhil - 12/8/15 at 1:53pm