@austin87 thanks for that, I missed that post last month and it's a very interesting way to cook duck. So if understand correctly, you saved the duck fat as grease to cook breakfast eggs and other stuff later?
The chicken de-bone video was kind of a blur for me. Given the price per pound for bone vs. boneless chicken (!) it seems like a very useful skill to learn for the intended application however. One of these days I gotta get a fish filet knife ... Don't know if it's apparent in our pix here but whatever the butcher did, somehow put the bird back together (with stuffing) to appear chicken-like even though ... no bones.