The neighbor kid mosied over last weekend to ask if I could help/show-him-how to do up the six Pekin ducks he has. I've never processed a duck before, and I'd ask you to help me get by what I suspect is my overthinking on it. About all I'd thought of up to this point, and having done some research, is to use a little Dawn in the scalding water to help with plucking, that is reputed to be more difficult than chickens if only for the waterproofing oil in their feathers. The plan is to go light on the Dawn as my understanding is, also, that Pekins are bred to be easier to pluck than your average duck. Problem that's popped into my head tonight is more basic, and gets down to the gutting. Somewhere in my head (that bottomless fount of otherwise useless information) it sticks that any roasted duck I've ever seen on a platter still had the neck on it, perhaps just to make for as much of that yummy crisp roasted skin??? Or is my aging memory faulty? If it is traditional to leave the neck on, how does that affect the gutting? On chickens, I'm accustomed to taking the neck off first, which leaves the handy opening at the front of the cavity for curling one's fingers over to draw the paunch out. How might that work differently if, in fact, the neck is left on ducks?