Putting the duck breasts in a marinade, my hopes weren't soaring - covered in a clear, thin, unbreakable film of fat? I was pretty sure this meat would be tough and inedible. I marinated the meat for three and a half hours in a Greek-like marinade of lemon juice, soy sauce, garlic, and oil and then fried it. Not only was it, in fact, edible, it was quite tasty!
Comments from the masses included:
"it's not bad, I just have a wierd thing about different meats" - that was Maria though, and we all know how she is :)
"delicious and not gamey"
"it's not green! not greasy like the last time either"
"little tougher than chicken, sort of like chicken gizard"
The final decision? We (with the exception of Maria) would all eat it again should the opportunity present itself. This eating wild thing is getting more interesting!