Guinea Hen.

sarah k. has my vote: duck confit!

Mmm, duck confit!

Thanks for the giggle, Sam1148!

Be sure to score the duck skin first, then render on med-low it a bit in a pan skin side down then sear at higher temp and finish in the oven.
You need to have a crispy skin for good duck, and searing gives you the "Mallard" reaction. ;)

Duck

ducks rocks the category. I have had a few good smoked pheasants in the day, but duck is easy, good and you get duck fat to fry potatoes in for free!!!

Duck and quail tied.

GO TEAM DUCK! For sure. Closely followed by quail.

Personal preference, but I'd say duck!