I gave up plucking waterfowl years ago-as I only shoot male mallards and geese, I just filet out the breasts, cutting out any distressed meat, and then soaking the meat first in vinegar and water, then tell the farmer's lady to try marinading them in buttermilk, covered and kept in the fridge for 24 hrs. Never had a complaint from the cooks yet as to "pillow cased" birds--extra tenderizing perhaps?? RWTF

"The field is the touchstone of the man"..