Last season I breasted the birds I got, except for my first honker. I plucked it and vowed I'd never pluck another bird again. Since I love food and cooking so much, I decided this season I was going to pluck everything I shot. Steak tastes better in the bone, so I figured duck must as well. So I have plucked everyone so far.
Saturday night I made my first whole roast duck. Made a bed of onions and apple slices mixed with rosemary and thyme to place them on, stuffed the cavity with onion apple and herbs, put some butter and herbs between the breast and skin, and a bit extra butter on top of it all for extra moisture. Rout was a teal and a widgeon, and roasted at 500 degrees, teal took 12 minutes and the widgeon 15. Teal could have probably come out at 11. I found the recipe on www.honest-food.net
For plucking, I pull as many feathers off as I can and then use a blow torch to singe off the rest. For pin feathers, a needle nose plier does the trick. There is a great article on honest-food.net, a blog about hunting, fishing, foraging, and cooking, that talks about a way to pluck them using paraffin wax and hot water. I found a video of it on the net and this method makes plucking them a breeze. Once I find the wax and a big enough pot, I'll be set.