Hi Guys I have never had duck before and I have been wanting to try it for a while now and I've seen how large some Moscovy Drakes are and they should make great meat birds and I just wanted to get some tips on processing waterfowl. But heres the thing, I far I have only processed chickens before and just a few of them at that and we just always skinned them out becuase most of them were old tough birds anyway, But it seems that all the ducks that I have seen cooked on TV and such always have the skin on them and they score the skin with a knife before cooking it so I'm guessing that may be something importand to have the skin on but you tell me. I am planning on doing a whole duck for thanksgiving if I can get one by then or at least by Christmas. Also I since we always skinned the chickens we did, we have never plucked them and dont have a mechanical plucker so I need to know an Ol Timers method for scalding and plucking is the main thing, everything else I'm guessing should be just like the chickens we have done. Thanks in advance.