Should be on another thread, but since there was some interest, here are pics of fat scaup right out of the stripping wax showing the posterior and anterior cleaning cuts made with a single edge razor blade prior to snipping out the backbone and synsacrum. After the snip merely work fingers down inside of ribs to pull lungs, then move hand forward, and with a finger or two under esophagus, pull feathered head, neck, lungs, heart, and liver downward to butt cut. Put a thumb in the front opening to hold the bird, and with the other hand wrap two fingers around butt and twist and whole unit is out with little blood and no cut intestines. Rinse out any pieces of lung and the adrenals above the legs inside the remaining piece of the synsacrum. Fold the legs inside the cavity and hold in place with a rubber band before freezing. No more dried out duck legs. Drooling as I am thinking about the can and redhead roasting at 275F in my oven as I write. In about four hours, the fat will have rendered out, and the tasty skins will have lifted away from the breasts.
