Putting a good meal on the table begins the moment you shoot the duck (pheasant, goose, etc).
Most people just breast ducks and other game birds, as this uses most of the edible meat. But it’s not a bad idea to know how to breast should you need to. That way you can select your prime drakes and pluck them for special recipes.
An alternative to plucking the whole bird is to ‘breast’ the bird to take most of the usable meat for casseroles, stir-fry, or other flash dishes.
Now comes the fun part, gutting the bird, drawing the bird, eviscerating it, whatever you want to call it.
Game birds are lean and with very low fat content, so they shouldn't be cooked like commercial chicken (they are also much better for you!). The trick is to cook all game birds slowly.