PLUCK A DUCK

Pour boiling water into a large bucket, and add a dash of sunlight liquid (to help the water to cut through the feather oils). Dunk your duck in the water, and hold it there for about half a minute with a stick or large spoon. Your duck is ready to pluck when you can remove wet feathers by the chunk. Singe the leftover down / feathers with a kitchen blowtorch (we just used a lighter!) and pat clean.
When your duck is plucked clean, it's all downhill from there. Simply make an incision in the anal area, reach into the body cavity and pull out everything that's in there. If you like, save the heart, liver and gizzard for some good old fashion gravy or for your dogs (there will be a whole chapter on making your own dog food but that's another topic altogether!)