I was experimenting with cooking some duck this evening when I came up with a way to get that liver flavor out.
Soak it in water for at least 24 hours
Inject with Tony Chachere's roasted garlic and herb marinade
cover duck breast with a pouch of lipton onion soup mix and add 1 cup of water and 1 tablespoon of olive oil
bake at 375 for 30 to 45 min
It came out really well, I know that one is going into my recipe book, and with the onion soup gravy that was left in the pan, it made a great topper for some wild rice.