I'm going to be butchering the last of my meaties today. Then I'd like to try a couple of ducks while I'm all set up. Is there anything different about them, anatomically, from chickens that I should know? They're 5 month old Anconas. From reading on here I'm going to: scald at a higher temp, 150 I believe I read, and then wrap them in newspapers to help loosen the feathers before plucking. I have a flat plucker machine on loan from the extension service. Anything else I need to know about butchering ducks? Thanks!