We have a Silver Appleyard drake that we will be taking out on Sat. for Thanksgiving. (Sounds like a nice luncheon planned but not so much for the drake!) Anyhow, we have never slaughtered our own duck, we always do chickens. We never pluck the chickens, we skin and fillet out the meat. The duck we will be plucking so we can roast it in the oven. I think I may put some cilantro in the cavity or an apple/walnut mixture and possibly use some seasonings injected under the skin. Any suggestions from others that have prepared duck? Not just on cooking but on the preparation of the meat itself. Thanks!