Biggest differences I have found between domesticated vs wild geese is fat layer is thicker on domestic birds, and the meat tends to be more tender (very little excercise vs lots of flying). Its definitely easier to overcook a wild bird. Duck on the other hand seems to have a much milder flavor for a domestic bird vs a wild one, I have yet to find anyone (myself included)who can prepare wild duck in a manner that leaves the meat not tasting something like liver ( without lots of seasonings), domestic duck however I have had roasted and seasoned and it was delicious. One of my favorite ways to prepare wild duck is to brine overnight then cut up and season for fajitas, or to slice and coat with either a shake and bake flavoring or seasoned breaded and fried. Looking forward to getting back into waterfowl hunting next year after a 5 year hiatus.