I take whole wood ducks back home, a lot of our friends are either Thai or Laos and the way they cook them it doesn't matter what duck you use.

Although I'd always eat my black duck and teal in a more traditional manner.

But goose season up there in the NT fills a hell of a lot of freezers, you come back from a farm shoot and it's like a production line, you spend the morning shooting them, then spend till lunch dressing them, then you shoot more in the afternoon, dress them until dinner.
Then have a few drinks around a bonfire of burning goose carcasses.