I've been watching videos on killing and butchering a duck for meat. Most take it to a chopping block, chop off the head, and let it flop around spewing blood everywhere until it finally dies. My thoughts on that is, now the ground is blood soaked....Wouldn't that be a dinner bell for predators???. Another method I saw was to cut a hole in a sack, shove the duck in the sack with the head sticking out of the hole, hang the sack so the duck is upside down over a bucket. Using pruning shears, snip off the head, and let the blood spew into the bucket. A third method was to choke or snap the neck. When it's fully dead, pluck the feathers. Then take it to a sink, snip off the head and feet, then gut it. While gutting it, run water to wash all the blood down the drain. The third process is probably for us that want to butcher one or two ducks a week for our own meat. What do you folks think about these methods?