It depends on what they've been eating. I like puddle ducks that have been feeding on corn, rice, acorns, etc. An old neighbor of mine used to swear by canvasbacks that had fattened up on wild celerey. Most of the divers I've shot in North Texas have been feeding on freshwater clams, and I haven't been a fan of those. They usually make their way into the gumbo.

I like Canvasbacks and Mallards the best. Obviously don't get to eat canvasback as often so it's kind of a treat.

Mud Mallard is by far the best when prepared properly.
I'd give you my recipe but then everybody would be shooting them.

they all taste the same when done right, cept spoonies, I've tried everything, they still suck!

Bingo

Try this with the spoonies or other less desireable ducks:

Spoony Wraps — Ingredients

4 spoonbill breasts cleaned, skin removed
1 green bell pepper, cleaned, both top and bottom cut off and sliced into half-inch strips
Half a sweet Vidalia onion cut in half and sliced into half-inch strips
Sliced Portobello mushrooms cut into strips
1 package of bacon
Round toothpicks
1 bottle of teriyaki marinade
Preparation and Assembly

Cut duck breasts into ¾-inch strips. Place duck strips into marinade at least two hours, preferably overnight.

Remove duck strips from marinade and prepare your wraps. I like to make two different styles. For the first one, I roll a strip of duck and a Portobello slice in bacon and stick a toothpick in it to hold it together for grilling. For the second wrap, I use a pepper strip and an onion strip with the duck meat, again wrapping it in bacon.

After I have assembled a platter of wraps, I cook them over medium heat on a grill until the spoony meat is medium rare.

Enjoy. After your hunting buddies have tried the wraps, make them guess what kind of duck meat they are eating. They’ll be surprised!