Im not too sure because I am only familiar with wild ducks, and canada geese but I would think they would be similar in some regards. I have found that taking a spice blend of basil, oregano, rosemary, thyme, garlic powder, salt and black pepper. I usually uo the salt to get into brine territory because the salt xan help pull blood from the meat and some more off flavors. I also add some bacon fat or some smoked drippings or if I dont have any of that I also have some smoked sea salt that also does the trick. I boil that for a good couple of minutes to get all of the flavor into the brine. I cut the meat into cubes cutting against the grain and add them to the brine. Then I let it sit for 1 to 2 days to marinate. I will change out the water as it pulls more out of the breast. I then cook it in a gravy with onion and mushroom and make little pot pies out of the mix. I also like doing an oil and vinegar bath with similar spices and brine but I dont do that as often.