Final way is to pull feathers off the back endshowing about 2" of skin. Take a large knife and cut off the whole back end.
Take two fingers, insert and remove the intestins,heart & liver.Grab bird and shake out any loose blood and materials.
It can now be stored for 2-3 days in a cooler until it can be plucked.
Old way: start with the main feathers and then the down ,any "silk hair" can be singed off with a flame.
New way: spot pluck, fill cavity with news paper, then push under
simmering wax (parafin) , place on its back on news paper to dry.
When wax is hard, the feathers will pull free with the wax.
Cut off wings,legs & head, wash and clean as needed.
The bird is now ready to roast or BBQ. They can also be cut down
the back and breast, in half for smaller portions or quartered if needed.
Some hunters place whole or cut up bird, into brimes etc, before cooking or smoking, to add a different flavor to the duck.
The skin keeps the birds meat moist and can be discarded when
the bird is finished cooking or at the table.