I never cared much for waterfowl, was more of a pheasant/quail guy myself. Never liked duck or goose, and I tend to eat whatever I kill while hunting, so it seemed kinda pointless to me. And the whole steel shot thing just really pissed me off...used to being able to drop something at 30 yards without running TT shot in a 3.5" shell, lol.
One other thing, those of you who hang deer/elk/etc.. by their heads...whoever taught you how to butcher was wrong, unless you're cutting the arteries around their ankles before you do so. The residual blood left in the veins/arteries will pool wherever the lowest point is, and begin to rot the animal from the inside out and pool in all your steaks & roasts. If you hang them by the back quarters (leave the hind legs on below the ankle, make a slit between the bone and the achilles tendon on each side, put the gambrel in there) the blood will pool in the head, which unless you're getting it mounted you will dispose of with the hide and bones. You wont run near the risk of rotting, and cuts down on the amount of blood in your meat. IMO, the only reason to head hang a deer or w/e is if you're planning on mounting it and don't want to fuck up the cape out job you did, even then, you can still hang it by the hind quarters, you just need to get it lifted high enough to make the cape out easier.
If you haven't butchered a deer hanging head down before, I suggest you at least give it a shot. As long as you don't split the pelvis (there is no reason to do so on anything smaller than an elk, and even that is only necessary if you have to quarter it to move it out of where it fell) it is also far easier to butcher, imo.