Ended up with 10 Kg of duck trimmings with skin from my supplier, they mislabeled them, I kept them as he gave me a big discount to just keep them.
I'm looking for some ideas, perhaps a mince for a burger patty, or a duck sausage, would like something that lets the duck speak for itself. I see a lot of duck sausage recipes that seem to hide the duck behind a large quantity of pork and pork fat.
Their pretty small pieces, not suitable for kabobs, so anyone got a recipe up there sleeve for duck trimmings?
Thanks,
Rod