Posted this last year but figured it would fit here again. It's a way of cooking ducks and geese that will appeal even to people who say they don't like waterfowl but still has enough of the duck flavor to appeal to those of us who do like it. Try this out, you won't be disappointed with the results. Step one: Pluck the breast of a medium to large duck and singe of the pin feathers. Step 2: Cut the breast off the bone in one piece so that you have the 2 halves still connected by the skin.