It won't be like chicken. It dark meat, and the flavor will vary with breed, age, and diet. It's generally got more fat / oilier, but there's plenty of advice for cooking your first duck and dealing with this.
Our family loves it, but for some people, it's an acquired taste. It stands up well to more strongly flavored sides, and a full bodied red wine! We only eat duck by candlelight.
Wild rice with mushrooms is a good side, and we also like to quarter small potatos add baby carrots and cook them in the pan below the duck, with the duck on a big broiler rack, after some of the fat has been siphoned away. I would strongly recommend getting a sturdy, heavy-duty broiler pan and rack ... trying to use those throw-away foil pans with fatty birds is making a lot of work for yourself.
Here's a ling with detailed cooking information:
http://www.mapleleaffarms.com/48
Do get experienced with duck before you try to tackle a goose. There's much more grease to boil off, and the bird is going to be hot, greasy, slick, heavy, and hard to handle moving it from boiling off fats to the oven ... and I've heard of more than one novice starting an oven fire with their first goose.
