I do this thing where I get an idea about something (recipes usually) and I can't get it out of my head until I actually do it. This happened with the idea of deboning a whole duck. Had to do it. So I watched Jacques Pepín debone a chicken on You Tube and followed with my duck. It took me CONSIDERABLY longer than the 4-5 minutes he claims it should take. More like 45. And I deboned one of my fingers a little too. But I did it! And I stuffed it and rolled it up all fancy-like and it was fun and fantastic! I served it with Cathy Barrows amazing salted caramel citrus sauce, but you could use any citrusy sauce. Here is Cathy's: <br />https://www.washingtonpost.com/pb/recipes/roasted-orange-salty-caramel-tofu/15092/?tid=a_inl <br /> <br />And here is a simple one from Martha Stewart that would also work nicely: <br />http://www.marthastewart.com/338559/citrus-sauce

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