I shot a bunch of ducks this year and want to roast them whole, save drippings, make confit, etc. Due to my schedule and a remodel of my house I shot them and promptly put them whole in the deep freezer. I'm planning on scalding and plucking them with one of those fancy drill bit pluckers if you have seen them. Making a day out of it.
Can anyone give me some advice for this? Thaw them in the fridge or in my garage at about 50 degrees F? How long? I also have one goose that I shot on a random landing on my mallard decoys. Any different thoughts?