Liver, Gizzards, skin, some fat, breast, legs, bones.
I know. The butcher knife I use for as you can see chopping carcasses and the small one I also use for scraping bones and stuff. So... but yeah, makes me look a bit amateur.
What do you mean how do I clean? The normal way, wipe it down with a dishtowel and wipe it down again. Right side is raw side, left side is cooked side.
Also duck liver mousse, gizzard dressing. Duck comsomme, duck gelee.