Depends on the bird in question, my mood and what's already on hand. Some big ducks, most teal and most specks without a lot of pin feathers are plucked. Others are breasted, but I always save unbroken legs from all. Blues/snows are always skinned, but some quartered bone-in for gumbo and others filleted for fajitas, poppers or grilling. Always save their legs, too. Everything's hearts and gizzards end up in some sort of pot.