for all 'good ducks' -- mallards, pintails, grey ducks ( gadwall), etc, you cut the leg off above the joint (for identification). For spoonbills , dogris ( scaup), merganser , etc you cut the leg below the joint. --------- after we cook them -- on rotisserie using orange juice and honey sauce---- you serve the spoonbills etc to your guests and you eat the mallards etc. Just a tip.
Donald ------ the only real/knowledgeable bird/duck hunter on this site.