Now I have more little tiny sweet cherry tomato`s then I honestly know what to do with, the amount dropping is sad, the splits are going to the chicken`s and ducks, the good are coming in and being dried into sweet little packages of amazing tomato flavor, good thing I run more then one deydrator at a time. The outside basils will soon be cut and hung to dry, a few new ones have been started for use in the house.. Those two items being top quality will certainly effect the outcome of this project, so here goes..

You will need 2 feet of small casing or if you don`t have casing, just make small flat round 3 oz sausages.

• 2 pds of duck, mixture of leg and breast with skin
• 2 slices of your choice of smoked bacon-chopped
• 1 tsp of course salt
• half a tsp of fresh ground black pepper
• one fourth chopped fresh basil
• 3 tablespoons of chopped sun-dried tomatoes
• 2 tbsp of red wine
• 1 tbsp of tomato paste

So step one, grind your duck through a fine disk, then put it into a large bowl, add the rest of the list above, mix well, using your clean washed hands. Then grind the seasoned mixure though the fine disk on your meat grinder. If you are stuffing, do so know.

Place the  covered patty`s or the sausages into the fridge for at least a couple hours allow the flavors to blend, use within 2 to 3 days or freeze for up to 2 months.