I'm not a fan of duck, BUT absolutely loved the duck confit sandwiches we made in cooking school... legs and thighs simmered slowly covered completely in duck fat. When done, take out the pieces of duck, shred the meat. served on crusty rolls with brie and frisee (sauteed slightly in duck fat, with onions).
A niece of mine had mini duck tacos at her wedding reception, with eggplant slices that were fried in the shape of a hard taco shell. my sister thought it would be odd, but loved them! It probably was also done confit style.