I have read the whole thread...my conclusion is that you must season waterfowl sufficiently to kill the taste.
That’s been my experience. Canadian’s, we boil breast in water til the “foam” comes up white. First few times it comes up grayish, dump the water and bring back to a boil with fresh water. When it comes up white it’s ready for however you want to fix it. Do the same with bear roasts.
We usually take it and cut medallions with a slice of bacon wrapped around it and fry in garlic butter like a scallop.
I wouldn’t eat duck/goose twice a month on a bet though.
Sounds crazy, but we use a lot for making jerky. Goose jerky is damn good.
