Even when I pluck and bake the whole bird I usually end up eating just the breast. Everything else is tough with tendons.
All my ducks/geese get cleaned at home. Cleaning them in a parking lot, dirt of blacktop is bad and reflects on all hunters badly.
I plucked all my ducks and geese for many years and no one ate the legs after the first time. Tough. As many tendons as meat. No comparison to the breast meat. Now I just breast them. As far as waste goes. I don't agree. At some point you've got to weigh the worth of your time and effort for your return.
Someone stated earlier on this thead that the leg meat equaled 40% of the breast meat. No way. Ducks look big but remember, their all feathers. I just got done cleaning a two day limit. The legs are about the size of my little finger on the Mallards. Not worth boning out if you ask me.
How many people bone the meat off the lower legs of their deer? How about the face. There is 10x the meat on a deer's face as there is on a duck's leg. How about salmon cheeks?
I do a pretty fine job of filleting my duck breasts off with as little waste as possible. I'm not lazy nor are any of the guys I know that breatt them. I think calling anyone lazy for something as petty as this is rediculous. We're all sportsman here. Don't get caught up in a game of the 'pot calling the kettle black'.