I have nothing against waterfowl. I think they’re magnificent animals. However their meat is gamey and so rich that I can only eat one bite and then I cannot eat the rest. I’ve tried a number of times and I just can’t stand the meat.
Everyone’s pallet is different but I think that’s why pretty much everyone prefers chicken to duck.
There’s probably a big difference between domesticated geese and wild ones.
When I cooked a duck recently I had trouble getting the skin as crispy as I wanted it. The skin is thick and fatty and rubbery, which makes sense since it serves as a barrier to the cold water that ducks swim in. When Chinese restaurants make roast duck (a la A Christmas Story), their method, as crazy as it sounds, is to inflate the skin with an air pump which separates it from the meat and lets it get well browned and crispy. I personally like the rich dark meat but I can see how it wouldn’t be everyone’s favorite. One of these days when I’m feeling brave I may attempt the air pump method.