Follow-up:

Last night I did a taste test on barbecued ducks. I tried ringneck, mallard and shoveler. The ringneck has the darkest colored meat, so I thought it would taste the duckiest. I just left all the breast meat in a ziplock overnight in olive oil, then used sea-salt and pepper to taste. Barbecued on high-heat until the internal temp on each breast was over 130 degrees, and pulled them off the grill.

The shoveler tasted the duckiest, the ringneck was awesome. The mallard tasted like all other mallards, good. I liked all three. Tonight I am going to try some of the other birds. I usually like teal the best.

As an aside I got this thing for x-mas: Meat Thermometer and this thing is incredible. It completely takes the guesswork out of all meat. I had a barbecue with my wife's family last weekend, and they are major whiners regards food. I had people wanting everything from Medium Rare to Well Done, with lots in between, and I nailed all of them, including some perfect chicken doneness.