Duck is my all time favorite meat. I love the stuff. It's a dark meat, as is beef, and is similar in texture to a fine-grained beef. I don't think that the meat is beefy. It's more... um... hrm... ducky. Think of a cross between a nicely-cooked dark poultry meat and beef. Duck has a think layer of fat on the breast meat. The French leave it on there when they cook it, but don't eat it. Look for a good, simple recipe for duck so that you can get a feeling for the flavor before you add heavy sauces like BBQ or something else. My favorite is a carmelized onion sauce. A sauce with mushrooms and red wine & cream would also be delicious. And yes... duck confit is wonderful!