[Goldcraig]

For the ducks, I would confit some of the legs in duck / goose fat and keep them for Santa coming.
 
Use some of the confit to mix with the cooked offal to roll and form a "hash" type of side dish for other game dishes.
 
Cure and dry some of the duck breasts, lovely....
 
Keep others for good old pan griddles duck breast..
 
Keep a few ducks whole for Peking style..
 
Brown the bones for stock and freeze, great base for game soup.....
 
Right, I'm starvin'....

[Lesley Silvester]

 
I don't know who to visit first. 
 

[goosepimple]

Hmm, thank you Goldcraig - cure and dry duck breasts - never heard of that, does it go really gamey?

[Goldcraig]

It does develop a really strong flavour but is cracking....
 
Oh and while we're at it, use some of the fat the confit is stored in to roast the tatties on Christmas Day...

[goosepimple]

But how do I do it - same as a ham?  put it in salt for a month?  Just noticed you're a chef by the way, not many people on here talk about 'confit' 

[Goldcraig]

 2 tablespoons salt, 1 tablespoon sugar, fresh (or dried thyme), crushed Juniper berries, grated orange (or clementime) zest, pinch of nutmeg...
 
Mix together and rub into the duck, leave covered refrigerated for 2/3 days.
Wipe off cure and wrap in muslin, air dry anything from 10-14-21 days, or until you notice the breast have reduced in size and feel firm to touch...
 
Slice wafer thin and serve with sald , walnut (or good seeded) bread, butter and red onion marmelade (I love that stuff).....oooft the joys !!!

[goosepimple]

You know what, I'm going to try that because it sounds quite easy.  Thank you for that Goldcraig.  I'll let you know the results, it sounds very impressive.
 
By the way I hope you're not skinny - never trust a skinny chef 
 
Many thanks.