I am just teaching hubs to make roasted duck and he asked me if we are going to eat the organs. Honestly, I have always picked at the neck as my cooks treat (which I suggested he do), and I often fry up the liver for him in a bit of butter and garlic, but the rest... I make some stock with and then feed to the dog. Gulp. Have a been depriving us of delicacies? If so how and what? Break it to me gently.
An aside: He is so excited about cooking some of the excess skins to render fat and make chitterlings. I am Mr. Chitterling's lover. He is hysterically happy and doing rain dances over that pot. So funny.