www.sausagemaking.org

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

Duck salami?

Fritons de canard. A Lyonnaise speciality.

Rillettes. + 1

If QFW likes this, it would certainly be worth a try. Can you find figs or fig preserves?

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