Yesterday, the wife and I butchered our broiler chickens, and canned them today. We're very pleased with how they're canning up so far. The question I now have concerns the 16 Pekin ducks we have coming up. That will require a good amount of freezer space should we go that route. I'm wondering if anyone has canned duck meat before? If so, do you have any pro and con thoughts regarding the canning of duck? Thank you!