To clean fowl (ducks, geese, pheasant, etc) in the field, begin by turning it on its back. Lay it down on a flat surface. Grab a handful of flesh, underneath the head and neck and rip it away. Continue ripping the skin and feathers off around the torso. You will need to retain one wing for identification. Cut one wing off with clippers.
Continue skinning it. Leave the head on. Cut along the backbone. Cut along the edge of the neck. Grab the head in one hand and the torso in the other. Pull apart. This will leave you with the breast and the head separated.
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