One of the things I have noticed over the years is that a lot of folks, when cooking dinner, do their level best to make duck taste like something else or as an ingredient where it no longer even resembles game.
Personally I like the gamey taste of duck, it makes the tasteless chicken bought in a store taste like cardboard. A friend of mine has taken adding bullion to every chicken dish just to make it taste like chicken. Bleah.
Around here we cook duck very simply. But to counter point the flavor of game which can dominate the plate. We use side dishes that are more flavorful. Think Moroccan, Mexican, Indian food.
Applying chinese philosophy of having a balanced place in terms of flavors, texture, color really do work when approaching a meal plan.
On the rare occasion that we do focus on the game being the "loudest" or at least the most savory thing on the plate then the sides and wine are chosen to compliment not compete.
Gotta a touch of the flu so hope this makes a little sense.
Hmmm. The only thing I can think of that falls outside the above is chili.
- even then it taste like duck or goose chili.
All this for a bowl of borscht.