Hi all! First post on this forum! Apologies in advance if this is in the wrong sub forum. I've got these two ducks in the fridge. Mature birds well past the ideal butchering age, but I needed to cull some of the flock and I hate to have them go to waste. I've only cooked young birds before and don't know what to do with the older ones. I was thinking duck ravioli might be okay since I could grind the meat and that may help with any toughness. Suggestions and insight appreciated!