This is showing my feminine side, but Yesterday on Anthony Bourdains "no reservations" he was cooking duck. It looked awsome. Skin side down in a fry pan on low it looked like several minutes (rendered the fat in to the meat), then turn. I guess the key is "very medium rare" sliced thin on the bias.
Why is it that everyone is trying to justify the taste of duck? I am not a waterfowl hunter, but If you can't/don't eat it why hunt it? 
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PS: I have friends that are the most avid waterfowl hunters, but cannot stand to eat the stuff. I just don't get that 
Quad you bring up some very good points that I agree with
You asked why someone would hunt something they don't like to eat and I got to agree with ya it don't make a lot of sence to me either but I am happy they are willing to spend the money on licenses that go to support the ducks and geese but I truely hope that they are not wasting the meat. To be sucessful on a regular basis with ducks and geese can be a real challenge but some get lucky and have a spot or friends that know what they are doing and you can get in a lot of shooting which is what some seem to like the most. Don't get wrong I like a limit when I can get it and I do like the fact that some days I get a lot of shooting (maybe not hitting as much as I'd care to) but what I really like is to watch my dog work. Nothing can be as enjoyable to me as watching a dog that loves his job and will do almost anything to show you he likes his job and wants to PLEASE you
I believe the reason most folks that don't like the taste of duck/goose is cause they over cook or cook it to fast. I'm not a fan of fried or even for that matter roosted duck although if done right roosted duck and be real tastey. To me frying it drys it out and makes it tuff although I got to say I do love some duck jerky to take to the blind with me. I think most folks that don't care for roosted duck is cause when cooked with the skin on it makes them pretty greasy because of the fat on a duck or goose. Some say the taste is strong and that may be but I've also eaten mule deer that were a lot stronger in taste then I cared for maybe it was from the sage brush they eat not sure.
I don't consider a duck to have a lot of meat to speak of other then the breast. To me the legs are kind of stringy but I have know folks that have a knack of B-B-Q them that'll make your mouth water I just never seem to get it quite right myself. There are 2 little pockets of meat on the back that are very tender and tastey. I fillet the breast out myself and by doing so it gives me a wide range of ways I can cook them like this reciept. I will also take goose and grind it up like hamburger it don't make very good burgers patties but it sure works well in hamburger helper dishes. Another of my favorite is takin several breast putting them in a crockpot and cooking them for a day covered in apple juice/cider then draining the liquid and adding BBQ suace shredding it up then adding bell peppers and onions then toasting up some buns and cover the bun with the shreaded goose
I've had folks theat told me they didn't like waterfowl cause of the taste but after having this they told me that they'd of never know it was goose.
Mike
