I tend to agree with you and from time to time mix the slew footed Merganser(along with Coot) in the lot in duck balls & Persian duck & you really can't tell the difference. At camp or home we pretty much eat everything closer to raw/seared than well done but take 100 folks and lay out the above as you described & I'd hazard a guess that 90% will default to a liver taste being the common factor.

Kind Regards,

Raimey
rse