One duck breast is melding away in its wonderful salt bath, but this morning, I deboned out the legs/thighs for both ducks, took out the grinder, ground the meat, along with half a white onion, one clove of a garlic and about half a cup worth of dry stale old rye breadcrumbs. Duck meat is very soft, so either start with it very cold or mostly frozen or be sure to mix the meat with some dry bread crumbs to help push it though and get a better mouth feel on the finished product.

 To which I added 1 tsp of course salt, 1 tsp of ground coriander, 1 tsp of paprika , 1 tsp of ground ginger, 1/2 tsp of black pepper, 1/4 tsp of fresh grated nutmeg, well mixed in to make six lovely breakfast sausage patties, and a dozen sausage meatballs. Into the freezer they went, and went firm, I will pop them off, layer them with wax paper or put them in a small freezer container and use as wanted!