Personally I don’t have any one way over another, I love them anyway I can get them. Every time I walk in and smell them cooking I ask my wife how she’s cooking it and she says back, it’s Cindy’s surprise.
I believe the problem people have with the strong taste of waterfowl is that they fail to prep them correctly especially Divers.
What I do is to clean them that day and start to get as much of the blood out of the breast as possible, the strong taste is in the blood. I soak the breast in salt water overnight and I replace the water several times and actually squeeze the breast to get out as much of the blood as possible then re-soak again I do it as the water turns red I’ll change it. You will see the breast turn pail in color, but don’t worry they’ll taste like ducks and geese believe me.
Here’s a book that my wife has its called “365 Wild Game Recipes” by Edie Franson.
It covers Big Game, Upland birds, Small Game, Ducks and Geese, Fresh fish and other savory dishes. It’s a must get book
Side note: As I’m typing this I keep seeing Mallards and Woodies dropping into my side yard pond. If I get woke up tomorrow with “Susie” quacking away like she did this morning I’m going to sick Max on her
"As long as there are Flyways and their coming our way, you'll find us right here"