I took some customers on a trip once and we plucked a bunch of green heads and then smoked them. He stuffed them with all kinds of stuff. They were delicious. We put them in hot water, but I decided then I would not pluck another duck. Y’all have more patience than me.

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Yeah I’ve done that. I’ve tried the paraffin wax and even some rubber gloves. The only thing bearable to me was a commercial duck plucker that had those rubber fingers on it. Feathers flew every which way and clean up from plucking was work.

The best I found was a big black man in Clarendon that charged $3 a duck to pluck and clean. lol.

Plucking a turkey would be a new level of torture I bet.

Found a new use for turkey legs, crock pot with Italian seasoning and a jar of pepperoncini peppers

Crock pot on high for minimum 8 hrs is the only way you can eat turkey legs, unless you got stainless steel teeth and woodpecker lips.

Nope overnight on slow and they were nice and tender. We’ve done this several times now and it works. The thigh had the bone left in it. The leg itself had the tendons removed. I don’t know if it’s the vinegar in the jar of pepperoncinis or what but it was tender and tasty. We made sandwiches with it. Reminds me of dove in flavor.

Basically a Mississippi pot roast

In Arkansas we used to hunt the last week and stayed on several houseboats up river. We’d cook breasted out mallards and wood duck that had been pounded and tenderized then marinated in zesty Italian salad dressing. The drop in flour and cook in cast iron pan with oil. Those breast were really good.

If done whole I’d use a pot roaster with posts of veggies stuffed in the cavity. Oranges always adds a good flavor to duck.

Here's the long article I read last year. There's a bunch of different links for it, but the one on aging crowns is the part that I tried to replicate.

https://www.seriouseats.com/how-to-get-the-most-dang-for-your-duck-a-very-serious-eats-project