Well I think that you should infer that fat causes flavor. It's no different than for venison. 90% of the gamey flavor in venison is from the bone marrow and fat. Remove both and it's a LOT better tasting (and yet idiots use a band saw to saw up the steaks running it through the fat and marrow spreading it all over the meat! So debone it, trim the fat off, and hand slice into steaks! ) Same goes for fowl, as usually removing the skin/fat it'll have a lot less gamey taste. And yes what they eat does reflect their taste. Be it a Mule deer eating Sage brush or a mallard duck in the flax feeding for a few days. (where's the barf smiley when you need it?) Up here in north plains with Puddlers you have a better chance of them foraging in a corn, barley, etc. Not so with Divers, as you never know what they have been eating, especially crustaceans or worse yet minnows. (barf smiley needed again) And why I pass on flying darts (Mergies, etc). So from my experience as a rule of thumb, remove the skin/fat and with marinating you will have a LOT more palatable taste with the fowl. The exception is Mallard/Pintails feeding for a few weeks on the small grains of like Barely, Oats, wheat or of corn, rice. As these can make for a nice roasted duck.