June 9th is the next big processing day around here. I've got 7 CX heading to the freezer and I have 4-5 friends bringing over their meaties. It will be an all day event. One friend is bringing 2 LARGE Muscovy Drakes to be processed. I have processed chickens and turkeys before but never a duck. We will be skinning them because I don't have the wax and its only 2 ducks. Is there anything different I need to watch out for or do differently for these guys? What are some good recipes for how to cook skinless duck?