All ducks taste the same to me. Mergansers, wood ducks, mallards, scoters, teal, not enough difference to worry about. Slice thin, marinade overnight and saute with onions, or wrap them in bacon, whatever. To be honest, they taste a lot like liver. Period. I fried some thinly sliced scoter breasts in lots of onions, added a little liquid to make some gravy, made a little rice, and invited my neighbor over for some "liver". He loved it. He said it was the best liver and onions he had ever had. I didn't tell him he was eating duck, especially scoters. So, if you don't like liver, you will spend the rest of your days trying to hide the taste with all kinds of crazy ingredients and cooking techniques. Get over it. Just sit down, shut up, and eat.
"When I get to heaven, tie me to a tree
For I'll begin to roam and soon you'll know where I will be..."