They're all good. It's all in how you cook and prepare them.

Unfortunately I've figured out how to make some really good duck jerky. I'm lucky if I even get to cook any breasts...my family blackmails me into making jerky for everyone and it's gone within a day.

Recipe?

Welcome to the forum!

Most people that don't care for duck, do not know how to clean or prepare it. I have served 100's of geese and ducks to non hunters,(particularly women) at wildgame dinners at our home. Had only 1 lady that would not try it, she was a vegatarian!
The most important part of cooking a duck is cleaning it properly. For goose/duck breasts, all feathers must be removed, ( I prefer no skin on wild birds due to low fat)and breasts should be soaked in ice cold salt water, changing daily, until water remains clear. Slice against grain about 1/2" thick. (Whole breast can be used in gumbo or any type of baked dish) If you marinade, then thats the next step. I use primarily olive oil on the brest 1st, then season to taste. then wrap in cheap thin bacon. Place in smoker or off direct heat, generally no more than 4 to 6 minutes on a med heat. Serve med rare. For those that are squeamish about seeing pink meat or juices, make a sauce with a bsae of soy sauce, and/or whiskey, beef broth , Lea and Perrins, or even tiger suace from thr bottle. The soy will make all the meat lok brown in color.
The best ducks for the last 8 years have been the black bellied Mexican tree ducks, as they feed mostly on grain around San Antonio. All puddlers are good, but any of the divers will work too.

nothing like some good duck breast !

I've only see the tree ducks in teal season and they must know they are not in season. Love to bag one and see how they taste.

Can't beat blackened Canvasback. Pick the breast, leave the skin on and fillet. Hot oil in the skillet, cook skin side down first to render the fat with the lid on.

This is the best way to eat duck.

There is absolutely NO substitution

http://m.youtube.com/watch?v=eyjSPg3Bzz0&desktop_uri=%2Fwatch%3Fv%3DeyjSPg3Bzz0

practice cooking, try different things/recipes. don't over cook. Use a croc pot or slow roast. listen to the guides and the guys on here. or...take them to a deer processor after deer season is over. some like Kuby's in Dallas will make duck sausage for you and it is really good.

There is a recipe for lamb that I like. I follow this same recipe with goose breast and its amazing. I make the spice in bulk and keep a bunch of it at the house.

http://community.tasteofhome.com/community_forums/f/30/p/280379/281730.aspx#281730

With duck, I still like the jalapeno, cream cheese and bacon. I marinate overnight in zesty Italian and its awesome. Not sure if I am hiding the duck flavor but I am definitely enjoying it.