Minimal "taste" happens for a couple reasons - first, prompt attention being given to the birds - if you're going to be in the field on a warm day, remove the entrails and get the ducks in a cooler with ice within an hour. Second, I like to skin the ducks so that there is minimal fat on them. I usually do this as I am breasting and legging them out. Then let them soak overnight in salt water (a few tablespoons per quart is usually sufficient) changing the water once. This gets the blood out.
As for a recipe, reposted from the Honey Hole:
My personal favorite, and very simple. (I just had this for dinner a few minutes ago, actually, and may have seen the recipe on this forum a while back??)
2 parts olive oil
1 part worcestershire sauce
1 part Frank's red hot
ground black pepper
a little garlic, if desired
Make enough of the above marinade to cover however many skinned duck breasts you are planning to cook. Cover and refrigerate overnight in plastic container. Heat a few TBSP of olive oil in a skillet. When hot, drop the duck breasts in and let cook for 1 minute, covered. Flip and let cook for 3-5 minutes each side, covered, on medium heat.
Serve with stuffing or rice or whatever other sides you care for.
You can shorten the marinade time to as little as a couple hours if you like, but I've found best flavor comes by letting them marinate overnight. You can also tweak the ratios and try other hot sauces, but IMO Frank's produces the best taste with waterfowl, for some reason. Also, I let my duck meat soak in the fridge in salt water over night and then rinse them before placing in a marinade.