I am currently doing a series on Ducks since it is duck season and this is blog #2 of a 3-parter.
When I was growing up we didn't do much duck hunting and therefore we never ate it either. It wasn't until I was in college that my Dad and I did some goose and duck hunting the day before pheasant season opened in the Texas Panhandle. When we got home we tried the duck and the goose and it was horrible. Everyone always says "you didn't cook it correctly" or "that's not the way I do it and it is great when I cook it". From then on whenever I tried it at different times I still hated it. It tasted real gamey and a lot like liver and was usually tough. It didn't really matter to me because I didn't do much duck hunting at the time so it was no big loss.
Now we do a lot of duck hunting and really enjoy it so I needed to learn how to eat it and cook it. A great Belgian cook made it for my family and me one time and it was awesome. She simply would salt and pepper the meat and cook it on high heat with a small amount of olive oil and butter in a skillet. It cooks real fast and only takes a few minutes on each side. The meat is cooked to a medium and almost medium rare temperature. You cook it just like a steak and it is fantastic as long as you don't over cook it. Then make a sauce or gravy out of the drippings in the pan and you have delicacy of the highest degree. It is very good cooked this way and a relatively healthy meal to boot.
If you have ever tried it and didn't like it, give another chance and cook it this way. I am very confident you will like it a lot. If you would like some more specific cooking instructions email me and I will be more than happy to send you more specific instructions (or ask the Belgian cook to).