Like, never? I like duck a lot, it tastes more like red meat (steak!) than poultry, but it can be a bit too fatty sometimes - not the meat itself, but there's a rather thick layer of fat right under the skin, so it can be quite challenging to make sure it's crispy yet not overcooked... That said, duck fat is also amazing. I usually save it after roasting the duck and use it later for stuff like fried potatoes... tastes like heaven.
If you have a good Chinese restaurant near you, I'd highly recommend trying Peking duck. It's too hard to pull off at home, but when it's done properly, it's nothing short of amazing.