Funky-gamey should be ok. Probably any other kind of funky is not.
ETA: I see you already came to a decision. Probably the wise/safe one.
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Thanks, @ricepad
It was weird. I have been cooking duck since I was 12, and it was the first time to encounter this odor. I think there’s a problem with some of the staff at my local store. I had bought the duck at the same location (a chain called Farm Boy, the closest thing Ontario has to TJ’s) where I was sold some lamb that was off maybe a year ago, and some oysters that were off maybe 2 years ago.
I hadn’t encountered bad duck before.
It’s fowl. 
The odor hung in the kitchen even after I removed the vacuum packs, and the window was wide open. The half roasted duck is now quadruple bagged in the cold room, waiting for garbage on Thursday morning.
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So sorry for such a horrible disappointment, and odor!
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It’s okay, we like tuna cakes!
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What about soil testing strips?
No idea, but I wouldn’t put much faith in them, at least as far as potential downsides go. YMMV.
Bummer. The persistent odor would probably prevent me from being able to ingest the duck even if I knew it was safe. You made the right call.
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If in doubt throw it out…then cry a little about having to throw away duck
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I opened a new bottle of Mutti tomato passata, and while the bottle was sealed and I had it in the pantry less than 6 months, the passata looked brownish red at the top, suggesting it had oxidized. It was the same brown red around the seal. No obvious mold.
I threw it out because I was in doubt.
Have you noticed this? I have had it happen with one local spaghetti sauce brand, as well.
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I find that things oxidize quickly in FL when exposed to UV.
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Good to know!
These bottles were in a dark closet in the basement.
I don’t know if humidity could also affect oxidation. No UV here but we certainly have humidity. Also, the passata could have been that way when I bought it. I don’t buy that much passata, so I don’t know if it happens a lot.
I keep several bottles of Mutti tomato products in my often very hot garage ; I worry that heat contributes, but it hasn’t been a noticeable problem. I’m not going to keep too much of it…
I almost wrote “if I can help it”, but of course I can help it! 
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I haven’t had issues with the Mutti tomato polpa and cherry tomatoes in metal cans.
It’s an Mutti organic tomato passata in a glass bottle that had the issue. Maybe it was just that bottle. I have one more bottle to open up.
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I am a Neanderthal, I guess. I just ignore most “best by” dates that are not simply milk, and if it seems okay to me, I use it. (Even milk but I set it out separately because it’s the product that does seem to go acid just a day or two after the sell-by date - in which case, I make paneer or ricotta from it.)
This is not limited to canned goods, where (I think we’re all pretty okay as long as it’s not bulging) but also the soft refrigerated foods like yogurts, cottage cheeses, ricotta and the like. I have tested them 3-12 months later than their sell-by date and found them fine.
I may be wrong but I think there’s a separate thread on how long those kinds of things can go past the “sell-by” dates, but at least for plain Greek yog, I get months and months later.
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I noticed some mold forming on my quart of Greek yogurt, on that circle of paper that goes under the lid. Solution: toss out the circle of paper.
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We must have been separated at birth. I am the exact same way, though I won’t serve food that is extremely outdated to company.
The only food that is required by federal law to have an expiration date is baby formula. States may have their own requirements. I think most of them are a scheme to make you spend your money and are wasteful. Unless a item looks spoiled - moldy, bulging, etc. I’ll at least open it before tossing.
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I’m immune compromised and I can’t afford to take chances.
I’ve been also running into milk going off less than 3 days after the best before date lately, and sour cream and table cream sometimes going off before the best before date.
I threw out a fresh cup of coffee last week after adding some milk that curdled. Ick.
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