A friend tried to teach me to peel all edible meat off of a duck carcass and boil it until it becomes some sort of spreadable. -She Learned from an aunt in France and explains that it's called riette! Thing is: I should have listened better, 'cuz now, when I have peeled two ducks I really don't know how to continue (and for once google doesn't seem to be very helpfull) Anyone here know what I'm talking about and able to help me?