Slaughtering a muscovy duck?

[triplepurpose]

I just slaughtered three muscovies today that were 3 months old. I scalded and hand plucked, and then singed the smallest down feathers away with a propane weed torch followed by a rinse and hand scrub. There are still a few pin feathers here or there, but not many. I wasn't hurrying at all, but it took me about 45 min or so per bird from kill to chill, including cleaning and saving all the useful organs and feet and packing it all up for the freezer. Having done it a few times now, I don't think plucking is as bad as all that. In the past I've plucked and I've skinned. Skinning doesn't seem that much faster than scalding, plucking, and singing, and then you have wasted virtually all the wonderful fat (as well as the tips of the wings which if nothing else should be in a stock pot). Not worth the loss just to save five minutes or so, IME.