In my limited experience, they're both good. I kinda lean towards goose being better than ducks, but that's based on the size of the breast fillets. The larger goose fillets offer a few more options as far as presentation & recipes go.

So far, Specks are tops, followed by Canadas and then Snows. Some buds from SD tell me Snow geese are okay, but they say jerky is the best wayto preparethem.

That being said, for Thanksgiving Iblackened fillets from a Canada & a mallard. Bothgot good comments, butthe duck came tasting better.

Whatever you do, try to find a recipe that works for you.