Okay so I found lots of posts on making sure that you rest your bird before cooking but I could not find an answer to the longest you could keep them in the fridge. I will be processing my first duck, a Muscovy, for Thanksgiving dinner and I am not sure when I should "do the deed". So, to cook on a Thursday, would the previous Saturday be too early to slaughter? That is the only day that DH will be available to assist if needed. I think that I will be able to do it alone but would not mind having a back up. Otherwise, I can do it on any other day before. So, how long can you keep a fresh duck in the fridge? I am going to attempt to pluck the whole thing but have decided I will skin it or piece it out if it gets too time consuming (or I get annoyed, I don't always have alot of patience ) Thanks.