I've heard of people cooking it sits sous vide and loving it, I've never tried it myself but I'd like to!

Where I live you have to draw a special permit and can only harvest one a year, while in Canada you can shoot 8 a day and Texas has a pretty high daily limit also. I guess at either end of the flyway is the best place to hunt them.

Duck and fruit go so well together! One of my favorite sauces for roast duck is a spicy apricot jam that my wife makes, it makes a delicious glaze for roast birds!

Definitely not the only way, it's just like beef in that once it goes beyond medium or so it will eventually come back around to tender and moist, it just requires some careful cooking!

Agreed! Basically it's duck legs that are slow-cooked in duck fat, then sealed in a container with more duck fat poured over them. It's a really old way of preserving meat that also happens to be delicious!

Possibly, but you'll have a well-done duck if you go to that temp. All the ducks that I eat are wild and don't have the same salmonella concerns that domestic poultry has so I'm totally comfortable eating them rare.

That's because it is a red meat, and needs to be treated as such when you're cooking it. Most people who don't like duck have probably had it overcooked, which really changes the flavor and texture. Seared duck breast should be cooked medium rare to medium at most. Duck also benefits quite a lot from aging, like other red meats.