I processed my first duckling yesterday. I ended up skinning it as it was a real struggle getting it scalded well enough to pluck easily. It's being brined right now. What age do you process them? I'm getting geese in May and plan on having one for Christmas dinner, but would like to do it with the skin on as I want to roast it. Is stewing the only way to keep the meat moist now that I've skinned it or any other tips on how to cook it, should I debone it and fry it? (like boneless chicken breast?) I am so looking forward to this meal, I haven't had duck in years.