1.   Remove duck and pat dry with paper towels.

2.   Remove duck from liquid and reserve.

3.   Nuisance wildlife trappers can be hired to properly remove the ducks from private property.

4.   Remove the duck from the broth, and serve topped with the puree, serving any remaining puree on the side.

5.   Remove the duck from the stock.

6.   Remove the ducks, cool, and pick the meat off them.

7.   Remove duck breasts from smoker, cool slightly, then slice thinly across grain.

8.   Remove duck from oven, slice thinly on the diagonal and keep warm until time to serve.

9.   Remove duck, and cool to room temperature.

10.   Remove ducks from pan, and bring to room temperature.