I eat them guts and all.

I've posted the process here before.

Look at the Scott Rhea project on Youtube for his down scale efforts.

I love them both roasted sitting on a toast raft surrounded by a sauce made from the entire trail (in the style of Escoffier), as well as surrounded by a moat of fresh Cumberland sauce.

Additionally, the skull is pricked open like a potato crisp with the lower beak, and the brain scooped out on its tip, like a delicate, creamy, jelly bean.

c'est Manufique! (Sp)

Out there doing it best I can.