I've heard people talk about some ducks being fat and thought I had seen ducks with more fat until I cut into a pintail last night. Holy smokes, he had a thick layer of fat under the skin covering almost the entire body and huge chunks of fat deposits in several spots. I literally cut chunks of fat out to use during cooking.
I've never seen that on any other duck, but was really wishing the limit was still 2. I'm going to to really try to make a great head/neck shot so I can slow roast one whole.
