My experience with taste of ducks and geese is that it depends mostly on what the birds are eating---same as milk coming from cows that fed in salt marshes.

Ducks I've had to throw out because they stunk up the house at other times came out of the pan tasting like grouse and pheasants.

I've eaten truly wonderful sea ducks, scoters and eiders, cooked by our fishing-village relatives in wood-stove ovens but couldn't replicate their results.

I sat in their kitchens, notebook in hand, recorded times and temperatures, basting and vegetables, but couldn't make their magic on an electric stove.

No matter how many times I tried.