There must be a gene for “liking duck meat”, if you don’t have the gene then duck breasts are just “flying liver”, no matter the recipe…
The best eating ducks I ever had were some we shot around Thanksgiving, soaked the meat in salt water for 3 days, changed them over to marinade, then forgot to cook them. They sat in in my MIL’s outside fridge for 3 weeks. When we came back for Christmas, there was no rank smell, so we grilled them - best duck ever, all the “liver” taste was gone.
The best eating ducks I ever had were some we shot around Thanksgiving, soaked the meat in salt water for 3 days, changed them over to marinade, then forgot to cook them. They sat in in my MIL’s outside fridge for 3 weeks. When we came back for Christmas, there was no rank smell, so we grilled them - best duck ever, all the “liver” taste was gone.