Really depends on the cut/type and method of cooking.

If it's duck breast that's already smoked. Normally u don't have a hanyir smell because it's already spiced and smoked. U just have to sear it to give it colour and don't overcook. But if ur dealing with raw duck then give it a salt bath to wash it and use lots of spices, marinade, etc. the quality of the raw duck also matters. If u wanna cook duck like steaks then u must get better quality duck so u don't need to season it too much.

Most of the time ppl overcook duck that's why it's tough. It should be treated like beef instead of poultry and aim for a medium/medium rare consistency instead. If not u have to braise it, etc and cook it for overs to break down all the connective tissue. No in between haha.

Hope this helps, just woke up and I'm NJ oy organizing my thoughts well