Re: duck.. duck.. now what?
I'm in the same boat as you! I just shot 4 rooster pheasants and 1 hen, plus a family member gave me a nice rooster (chicken) saddle on the skin.
I skinned the pheasants myself -- pretty easy actually. (After removing the wings) I just opened the belly area and pulled the skin off like a sock using my fingers.
To preserve, I just put everything in the freezer for 2 days, then took it out for a few days and salted the skin, removed excess fat/tissue, and back in the freezer.
When I am tying soft hackles I just pull out what I need and put it in the freezer again when I'm done.
Works okay so far --