I've tried to do as much research as possible but I have a few questions I haven't found answers to I'm hoping someone can help me with. I have 6 adult pekin (males) I'd like to try to butcher this upcoming weekend. Most of them were born in late March (3/16 & 3/30) but a few were born in April (4/25). Do adult ducks need to be process and/or cooked any differently then the 7-8 week old ducklings? Do they taste any different? Also - is wax a must? I have purchased shrink bags to store them in. How long would you wait before putting them in the shrink bags? Can I shrink bag them the same day I process them and then let them sit in the fridge for a day or two before freezing? Any other tips/hints you guys have to make this go smoother would be appreciated.