I see several of us have tried our hand at Galantine of bird lately. Maybe we can pool our experiences for the benefit of the general population? Every home cook should at least try this like 2 -3 times since the WoW factor is way high.
As I mentioned a duck is not a chicken and really needs a lot more knife work, but a nice parer like the Del is perfect for the job. The only other knife needed is to break the leg to remove the bone. Yes my tying skills need practice, but I'll be doing this more often.
Anyone else want to contribute?